Coconut cupcakes with mango
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These coconut cupcakes with mango are easy to make, and the combination of flavors will transport you to a sunny beach in the tropics 🏝️

Coconut cupcakes with mango

Difficulty: Easy
Portions

10

cupcakes
Prep time

30

minutes
Baking time

25

minutes

Hey there cupcake lovers! Today, I’ve got an absolutely delicious recipe for you – Coconut Cupcakes with Mango! This recipe brings together the creamy taste of coconut and the sweet tang of mangoes.

Ingredients

  • Dough:
  • Butter 160 grams

  • Sugar 120 grams

  • Eggs 3 pcs.

  • Flour 170 grams

  • Baking powder 1 tsp

  • Salt 1/4 tsp

  • Pinch of vanillin

  • Coconut flakes (grated coconut) 40 grams

  • Filling:
  • Gelatin 4 grams

  • Water 20 ml.

  • Yolks 5 pcs.

  • Sugar 40 grams

  • Mango puree 80 grams

  • Butter 65 grams

  • Coconut cream:
  • Cream cheese (e.g. Philadelphia) 300 grams

  • Coconut cream 40 grams

  • Heavy cream 32-33% 80 ml.

  • Powdered sugar 60 grams

Directions

  • Beat the butter and sugar until a creamy consistency.
  • One at a time add the eggs, beating well after each one.
  • Add flour sifted with baking powder, vanilla and salt. Add coconut flakes and knead the dough.
  • Spread the dough into cupcakes forms and place in a preheated 180 degree oven. Bake until dry, about 25-30 minutes, and let them cool completely.
  • Filling:
  • Soak gelatin in cold water.
  • In a saucepan combine yolks, sugar and fruit puree.
  • Heat on medium heat and with constant stirring using a whisk bring the mass to a temperature of 80 degrees on a thermometer, or to a state of liquid condensed milk.
  • Remove from heat and place in a bowl. Add gelatin and stir.
  • Add diced butter and mix.
  • Cover with cling film and set aside (not in the cold).
  • Remove some of the middle part from the center of the pancakes.
  • Pour the cream until the top and place cupcakes in the fridge.
  • Cream:
  • Combine cream cheese, coconut cream and heavy cream in the bowl and beat with a mixer until smooth.
  • Add powdered sugar and mix again. Transfer the cream to a piping bag and place it on the cupcakes.

Recipe Video

Tips & Tricks

  • Make sure that ingredients for the cream were in the fridge for at least 4-5 hours to whip it.
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