Mango Filled Coconut Cupcakes With Mango Buttercream

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dry coconut powder (plus more for decorating)
• 1/2 cup coconut milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 8 tablespoons butter
• 1 cup sugar
• 3 eggs
• 1 cup heavy cream
• 1 mango, finely chopped
• 12 tablespoons butter
• 1 medium mango, minced
• 4 cups powdered sugar

Recipe

• 1 to make cupcakes, preheat oven to 350f and line 24 muffin cups with liners.
• 2 whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
• 3 in a measuring cup combine coconut milk, oil and vanilla extract, set aside.
• 4 in a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
• 5 add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
• 6 add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
• 7 spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
• 8 while the cupcakes are baking prepare the filling.
• 9 in a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
• 10 mix in the finely chopped mango and set aside.
• 11 while cupcakes are cooling, make mango buttercream.
• 12 in a mixing bowl cream together mango and butter.
• 13 add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
• 14 once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
• 15 pipe in mango cream to the center of each cupcake and return top to cupcake.