mango and coconut cupcake
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 1 quantity classic cupcake recipe
  • 3/4 cup desiccated coconut, toasted
  • 1 cup mango puree
  • 2 1/2 cups pure icing sugar, sifted
  • 2 tablespoons mango puree
  • 1 tablespoon warm milk
DIRECTIONS
  1. follow step 1 of classic cupcake recipe. stir in 1/2 cup of coconut
  2. follow step 2, reduce milk to 1/4 cup. fold through mango puree
  3. bake cupcake following step 3
  4. make icing sugar, mango puree and milk until well combined. spread icing over cupcakes. sprinkle with remaining 1/4 cup of coconut. serve.