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Mango, Lime & Coconut Cupcakes

Home  >  Inspire & Create  >  Something Sweet  >  Mango, Lime & Coconut Cupcakes


RECIPE

Mango, Lime & Coconut Cupcakes

Prep

20 mins (+ cooling time)


Cooking

20 mins


Difficulty

Easy


Serves

12

Mango, Lime & Coconut Cupcakes

Ingredients

  • 125g butter, softened
  • ¾ cup (165g) caster sugar
  • 2 Coles Australian Free Range Eggs
  • 1 mango, stoned, peeled, finely chopped
  • 1½ cups (225g) self-raising flour
  • 1 cup (75g) shredded coconut
  • ½ cup (125ml) coconut cream
  • 250g butter, extra, softened
  • 3 cups (480g) icing sugar mixture
  • ¼ mango, extra, peeled, chopped
  • Thinly sliced mango, to serve
  • Finely grated lime rind, to serve
  • Shredded coconut, extra, toasted, to serve
Lime & coconut syrup
  • ¼ cup (60ml) coconut water
  • ¼ cup (60ml) lime juice
  • 2 tbs coconut sugar

Method

  1. Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in chopped mango. Add flour, shredded coconut and coconut cream. Stir to combine. Spoon evenly among paper cases. Bake for 20 mins or until a skewer inserted in centres comes out clean.
  2. Meanwhile, to make the lime and coconut syrup, combine the coconut water, lime juice and sugar in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 3-4 mins or until the syrup thickens slightly. Set aside to cool.
  3. Reserve 2 tsp of the syrup. Brush the remaining syrup over the warm cupcakes. Set aside to cool.
  4. Use a clean electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition.
  5. Place the extra chopped mango in a food processor and process until smooth. Add the mango puree and reserved syrup to the butter mixture in the bowl and beat until well combined.
  6. Transfer the icing to a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the cupcakes. Top with mango slices. Sprinkle with lime rind and extra shredded coconut.

NUTRITION INFORMATION (per cupcake without toppings)
Energy 2513kJ/Cals 601 Protein 4g Fat 32g Sat Fat 22g Sodium 348mg Carb 75g Sugar 59g Dietary Fibre 3g