I was getting pretty tired of winter. It seems to have lasted 5 months this year. I am loving warmer weather, green grass and evening walks because the sun is still out past 6 pm.
Needless to say, I made these when I was feeling wistful for spring. They were delicious then, and still are. The cupcake recipe doesn’t seem quite right because it is more like a sponge cake. Which is delicious with the mango filling and light, fluffy coconut buttercream.
Even though these involve a few steps they are certainly worth it! Plus, the steps can be be spread out over a couple of days, which make them a little more manageable to make.
There are three parts to this recipe. Part 1 – Mango curd filling Part 2 – Coconut Mango cupcake Part 3 – Coconut buttercream
Directions for the cupcake and mango curd are taken almost exactly from Ken Leung’s post on the Huffington Post.
Adapted from Ken Leung
Part 1 – Mango curd/Filling
12 ounces mango puree (you can find this in the frozen food isle, with the smoothies)
1/4 cup sugar
3 tablespoons fresh lime or lemon juice. freshly squeezed
1/8 teaspoon fine sea salt
4 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Place mango puree, sugar, lime juice, salt and yolks in a saucepan. Cook over medium-high heat, whisk constantly, until thickened and thermometer registers 170°F., about 8-10 minutes.
Remove saucepan from heat and whisk in butter 1 piece at a time until fully incorporated. Strain mixture through a sieve into a container; place a piece of plastic wrap directly on top of mango curd. Cover and refrigerate for at least 4 hours or overnight. This can be made well ahead of time.
Part 2 – Coconut Mango cupcake
1/4 cup mango pureé, as from above
3 large egg whites, room temperature (2 large egg white, 1 large egg)
1/4 cup unsweetened coconut milk
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cups (4 ounces) cake flour
1 tablespoon all-purpose flour
3/4 cup (5-1/4 ounces) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 ounces (6 tablespoons/1-1/2 sticks) unsalted butter, cut into small pieces and softened
In a 2-cup measuring cup, whisk together mango puree, egg whites, coconut milk, coconut oil and extracts. Set aside.
Adjust oven rack to middle position and heat oven to 350℉. Grease and flour two silicon muffin pans or regular muffin pans, set aside.
In the bowl of a stand mixer fitted with paddle attachment, add both flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 2 minutes. Add half of mango mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
Place about 1/4 cup of batter into each cup of prepared pans and bake until toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans and cool on wire rack completely, about 30 minutes. (Cooled cakes can be stored in air tight container at room temperature for up to 2 days.)
Part 3 – Coconut Buttercream
2 to 3 cups powdered sugar
1/4 cup coconut milk
1/8 teaspoons fine sea salt
2 sticks unsalted butter, cut into small pieces
1/2 cup toasted coconut
Cream butter, salt and coconut milk in a stand mixer. Add sugar in 1/2 cup intervals, incorporating fulling before adding the next 1/2 cup. Taste as you go and keep adding powdered sugar until you reach the sweetness you desire.
To assemble, cut a small hole in the top of the cupcake. Discard extra cupcake. Fill the hole with mango curd. Do not fill to the top and leave a little room at the top. Fill a plastic bag with the buttercream. Cut a small hole in one corner. To top cupcakes, squeeze the buttercream on top of the cupcake in a swirl, then sprinkle with toasted coconut.
Do not refrigerate! These cupcakes will stay in a airtight container in a cool, dry place for up to a week (if you could keep yourself from eating them all).