Mango Cupcakes with Buttercream Frosting and Coconut
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
Cupcakes
- 1 cup Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup oil
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 cup mango pulp
- 1/4 cup water
Icing
- 1 stick room temp. butter
- 2 1/2 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 tsp vanilla
- a dash of almond extract
- shredded coconut
Instructions
Cupcakes
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Mix all ingredients together.
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Beat with electric mixer until well-blended.
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Bake at 350 for 20 minutes, or until toothpick comes out clean.
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Note: Mango pulp can often be found at Indian grocery stores.
Icing
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Beat butter until smooth and creamy.
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Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.
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Add additional sugar if needed.
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Frost cupcakes and dip in coconut.
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Top with mango and toasted coconut.
Recipe Notes
Original recipe can be found here
