Mango Cupcakes with Coconut Frosting

Time: 35 min  Serves: 12

Ingredients – Cupcakes

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla
• Zest of 1 orange
• ½ cup coconut milk
• 15 g freeze-dried mango, finely chopped

Ingredients – Frosting

• 1 cup butter, softened
• 4 cups powdered sugar
• 20 g freeze-dried mango, powdered
• 3 tbsp coconut cream
• ½ tsp vanilla

Method

1. Heat oven to 175°C. Line a 12-cup tin.

2. Beat butter and sugar until light. Add eggs, vanilla and zest.

3. Add dry ingredients alternately with coconut milk.

4. Fold in mango. Divide into cases and bake 18–20 minutes. Cool.

5. Beat frosting ingredients until smooth and airy. Frost the cupcakes.

Notes

• Finely powdered mango gives the buttercream a smooth texture.