Mango Cupcakes with Toasted Coconut Frosting

I’ll reiterate that I really don’t bake  often. But the last few attempts I made were genuinely successful. Back in January I was visiting my parents in Canada and got inspired by this gigantic mango they had in the fruit bowl, and a strange amount of shredded coconut in the baking cupboard. And PRESTO!

This was the gorgeous and tasty result!


Cupcakes

What you’ll need:

  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 cup vegetable or canola oil
  • 1/2 c sugar
  • 1 teaspoon of vanilla
  • 1 egg
  • 1 cup mango cubes that have been mashed up
  • 1/4 cup water

What to do:

Mix all ingredients together. Beat with electric mixer if you have one until well-blended. If you don’t have an electric mixer, which I don’t just work your arm real hard. Pour the batter into a muffin tray, and make sure you use those little papers, or grease the compartments really well.

Bake at 350 for 20 minutes, or until toothpick comes out clean.

Frosting

What you’ll need: 

  • 1 stick room temp butter mmmmmmmm…..butter….
  • 2 1/2 cups of icing sugar
  • 1/4 cup milk
  • 1/2 teaspoon of vanilla
  • Shredded coconut “desiccated coconut” as it’s sometimes called

What to do:

Beat butter until smooth and creamy. Again, if you don’t have an electric mixer, which I don’t cause I don’t bake, just “put your back into it”  so to speak. Add sugar, milk, and vanilla  and beat until spreadable consistency. Add additional sugar if needed.  Take the shredded coconut and fry in a frying pan on medium heat. Watch it very carefully so that it doesn’t burn, this should happen very quickly, swish around the pan constantly as the coconut gets brown.

Frost cupcakes first, and then dip in coconut!

This entry was posted in Treats, Uncategorized. Bookmark the permalink.

1 Response to Mango Cupcakes with Toasted Coconut Frosting

  1. she who will remain nameless says:

    this is my dream combo…

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