Mango Coconut Cupcakes

How about a sweet treat that screams vacation?  Mango Coconut Cupcakes will get you dreaming of sand, sun and drinks with little umbrellas!

Certain flavors have the ability to stimulate our senses to the point that we are practically transported.  When we taste tropical fruits, images of palm trees and waves crashing take over our imaginations and have us ready to head to the beach!

 

 

Cupcake Jemma has your ticket to a decadent mouthful of vacation with her amazing coconut cupcakes, filled with mango curd, and topped with coconut Swiss meringue buttercream.  We love learning new recipes and flavor combinations from her.  She really knows how to take a cupcake and make it special!  Please note that Jemma uses metric measurements in her recipes.  I have done the conversions for you in the ingredient list below.

 

 

WATCH:  Follow this step by step tutorial for Mango Coconut Cupcakes

 

Here is your grocery list for these perfect summer cupcakes:

For the Mango Curd…
5 egg yolks + 1 whole egg
1/2 cup superfine sugar
1 1/2  tbsp  lime juice
1 cup pureed mango
1/4 cup cold chopped butter

For the cupcakes…
1 cup self raising flour
1/2 cup superfine sugar
1/4 tsp baking soda
1/4 cup shredded, toasted coconut
zest of 1 lime
9 1/2  tbsp soft, unsalted butter
2 lg free range eggs
2 tbsp coconut cream

For the coconut swiss meringue buttercream…
3 lg egg whites
1 cup superfine sugar
1 1/3 cups very soft unsalted butter
3-4 tbsp coconut cream (coconut extract if you want)

Toasted coconut flakes to decorate!

 

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