Coconut Cupcake with Mango Buttercream
This is an improved version of my "award winning" mango and coconut cake for Brighton "Bite Off". The order of the ingredients were totally re-shuffled to give these cupcakes a more elegant and contemporary look. These cupcakes also my first "official" order for a party! Still a lot of room for further improvement!
Really love the refreshing colours, rather attractive with those bits of freeze dried raspberry and mango. The drizzle of mango puree add not only colours, but also adding further intense flavour of the mango and a hint of fragrance passion fruit.
To make the coconut cupcake base, you will need the following ingredients: (to make at least 12! if you didn't over-fill the cups!)
Pre-heat the over to 180'C. Line the cupcake tin with your favourite cupcake lining. (I really like the overall colour coordination of these cupcakes! Pretty and refreshing!)
Combine flour, sugar and the coconut in a large mixing bowl, then stir in the cool melted butter, milk, eggs and the coconut essence until combined.
Fill the cupcake lining with the batter (just slightly 2/3 of the cupcake lining). Bake in the oven for about 25 minutes or until cooked. (usual testing method - insert a skewer to the middle of the cake, if it comes out clean, it is cooked!)
Once cooked, remove the cupcake from the tin and set aside to cool down completely before any attempt to decorate them.
For the mango buttercream, you will need the followings:
Cream the soften butter in a large mixing bowl for 3 minutes, add the icing sugar and gently mix them to combine. Add mango puree and the essence. And beat the mixture further until light and fluffy. You may add some yellow food colouring to give the buttercream a more vibrant colour. Once done, put them in a piping bag and set aside in a cool place (or in the fridge, but make sure the buttercream is not too hard when decorating your cupcake)
To make the mango puree, just blend the mango flesh with some (a tablespoon or so) spring water in a blender until smooth. Then sift the mixture through to get rid of any lumps. Combine the puree with few drops of mango and passion fruit essences (to taste).
To assemble the cupcakes, pipe the buttercream on the cupcakes, any design as your like! Then drizzle the mango puree and sprinkle some freeze dried mango and raspberry pieces on top of the butter cream. Done!
There! Fragrance with elegance for a sophisticate party...I hope there will be more orders soon!! :-)
If you are in Brighton or London areas and thinking to have a party with some beautiful and elegant cupcakes, please give me a shout, I might be able to help you there!
Really love the refreshing colours, rather attractive with those bits of freeze dried raspberry and mango. The drizzle of mango puree add not only colours, but also adding further intense flavour of the mango and a hint of fragrance passion fruit.
To make the coconut cupcake base, you will need the following ingredients: (to make at least 12! if you didn't over-fill the cups!)
- 225g Self rising flour (sifted)
- 275g Caster sugar
- 110g desiccated coconut
- 125g melted butter
- 3 Eggs (lightly beaten in a cup)
- 125ml full fat milk
- 1/2 tsp coconut essence
Pre-heat the over to 180'C. Line the cupcake tin with your favourite cupcake lining. (I really like the overall colour coordination of these cupcakes! Pretty and refreshing!)
Combine flour, sugar and the coconut in a large mixing bowl, then stir in the cool melted butter, milk, eggs and the coconut essence until combined.
Fill the cupcake lining with the batter (just slightly 2/3 of the cupcake lining). Bake in the oven for about 25 minutes or until cooked. (usual testing method - insert a skewer to the middle of the cake, if it comes out clean, it is cooked!)
Once cooked, remove the cupcake from the tin and set aside to cool down completely before any attempt to decorate them.
For the mango buttercream, you will need the followings:
- 180g Butter (soften at room temperature)
- 3 Cups icing sugar (sifted)
- 4 tbsp Mango puree
- 1/2 Mango essence
Cream the soften butter in a large mixing bowl for 3 minutes, add the icing sugar and gently mix them to combine. Add mango puree and the essence. And beat the mixture further until light and fluffy. You may add some yellow food colouring to give the buttercream a more vibrant colour. Once done, put them in a piping bag and set aside in a cool place (or in the fridge, but make sure the buttercream is not too hard when decorating your cupcake)
To make the mango puree, just blend the mango flesh with some (a tablespoon or so) spring water in a blender until smooth. Then sift the mixture through to get rid of any lumps. Combine the puree with few drops of mango and passion fruit essences (to taste).
To assemble the cupcakes, pipe the buttercream on the cupcakes, any design as your like! Then drizzle the mango puree and sprinkle some freeze dried mango and raspberry pieces on top of the butter cream. Done!
There! Fragrance with elegance for a sophisticate party...I hope there will be more orders soon!! :-)
If you are in Brighton or London areas and thinking to have a party with some beautiful and elegant cupcakes, please give me a shout, I might be able to help you there!
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