Mango, Lime and Coconut Cupcakes

Mango, Lime and Coconut Cupcakes

Ingredients:

125 grams butter, softened
3/4 cup (165 grams) caster sugar
2 Coles Australian Free Range eggs
1 mango 🥭, stoned, peeled, finely chopped
1 1/2 cups (225grams) self raising flour
1 cup (75grams) shredded coconut
1/2 cup (125ml) coconut 🥥 cream
250 grams butter, extra, softened
3 cups (480 grams) icing sugar mixture
1/4 mango 🥭, extra, peeled, chopped
Thinly sliced mango, to serve
Finely grated lime rind, to serve
Shredded coconut, extra, toasted to serve

Lime & coconut syrup
1/4 cup (60ml) coconut water
1/4 cup (60ml) lime juice
2 tbs coconut sugar

Directions:

1. Preheat oven to 180 degrees. 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 to combine. Spoon evenly among paper cases. Bake for 20mins or until 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 min 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 add 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 fitter with a 1 cm fluted nozzle. Pipe icing over the cupcakes. Top with mango slices. Sprinkle with lime rind and extra shredded coconut.

Serves 12

Recipe from Coles Free Magazine November 2019 issue