Mango Coconut Cupcakes with Mascarpone cream Frosting

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Mango Coconut Cupcake is a classic combination; the sweetness of mangoes and the texture from desiccated coconut works wonders here. These cupcakes are the light and summery which can be used as party favours or for  a summer tea party. 

By now you  all know my addiction to mangoes. Yes, this recipe is because of the Ratnagiri mangoes overdose we have had 2 weeks ago, I am sad that my stock is coming to an end. But I have made almost everything I wanted to, so am not all that sad. I remember when we used to stay in Bannerghatta Road, yes the same house where we used to share a wall with the national park ;), we used to travel all the way to JP Nagar everyday to get the best mangoes in the vicinity, the best byganpallis you will ever get are there.

So one of the many things I made from the Ratnagiri mangoes was mango coconut cupcake.. And I have been wanting to make a mascarpone cream frosting for a long time… so that was it! I just added some coconut to the regular cupcake recipe, added lots of cut mango pieces to it and I was totally satisfied.

Ingredients

  • For the cupcakes
  • 3/4 cup all purpose flour
  • 1/4 cup desiccated coconut
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup powdered sugar (I used light brown)
  • 1/4 cup unsalted butter at room temperature
  • 1 large egg or 1 small +1 egg white
  • 1/4 cup milk
  • 1/2 cup finely chopped mangoes
  •  For the Frosting 
  • 4 tbsp mascarpone cream
  • 3 tbsp fresh cream
  • 1 tbsp powdered sugar
  • scrapings of 1 vanilla bean
  • 1 tsp desiccated coconut for decoration
  • 1 mango finely chopped for decoration

Directions for Mango Coconut cupcakes

  1. Make the cupcakes
    1. Preheat the oven at 170C and line the muffin tray with paper liners.
    2. In a bowl mix together flour, coconut, baking powder, salt, and baking soda and leave aside.
    3. In another bowl whisk together the butter and sugar until it becomes light and fluffy.
    4. Now add the eggs and beat again, until mixed and smooth.
    5. Now whisk in flour and milk in 3 parts, adding flour and milk alternatively, add one part flour, then a part of milk, whisk well, then repeat.
    6. Stir in the mangoes and bake for 20-25 minutes.
  2. Make the Frosting
    1. Beat together the ingredients and use.
  3.  Assemble the cupcake
    1. Place 1 tbsp or less of the frosting over the cupcake, decorate with cut pieces of mango and drizzle some desiccated coconut over it. Relish the cupcakes 🙂
 

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