Mango Cupcakes with Buttercream Frosting and Coconut
- 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
- 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
Mix all ingredients together.
Beat with electric mixer until well-blended.
Bake at 350 for 20 minutes, or until toothpick comes out clean.
Note: Mango pulp can often be found at Indian grocery stores.
Beat butter until smooth and creamy.
Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.
Add additional sugar if needed.
Frost cupcakes and dip in coconut.
Top with mango and toasted coconut.
Original recipe can be found here