One of my newest favorite baking products is this fruit concentrate from Amoretti. I bought a bottle of the mango flavor to use in this lovely mango tart I made a couple month ago, and I had plenty left, so decided to use it for the buttercream on these cupcakes. Unlike a lot of other fruit additives for baking, these syrups are made with real fruit that is concentrated and so they don’t taste fake or over the top. If you have ever tried flavoring baked goods with fresh mango, the flavor really doesn’t translate well when you bake it, so I love this product for helping with that. There are also other flavors I hope to try in the future like passion fruit 🙂
These cupcakes are sort of a cake/angel food mix. They are a regular cupcake batter mixed with whipped egg whites. This produced a really really moist, but also light cake that I really like. Don’t worry if your cupcakes puff up but then shrink slightly after you cool them. That is to be expected with this type of cake. Trust me they will taste amazing. 🙂 I used unsweetened coconut flakes here, because the buttercream is sweet and I didn’t want this to be an utter sugar bomb. They are so delicious toasted. My regular grocery store carries them, but if yours doesn’t you can buy on amazon here.
Coconut Mango Cupcakes
Ingredients
For the cupcakes:
- 1 3/4 cup AP flour
- 1 tsp baking powder
- 3/4 cup sugar
- 1/4 tsp salt
- 1 cup canned full fat coconut milk
- 1/2 tsp vanilla
- 1/2 cup canola oil
- 1/2 cup unsweetened coconut I left this out of the batter and just used toasted to decorate but you can do either
- 2 egg yolks
- 2 egg whites
- 1/8 tsp cream of tartar
- 2 tbsp sugar
For the buttercream:
- 1 cup softened unsalted butter
- 2 cups powdered sugar
- 3 tbsp Amoretti artisan flavors mango use more or less to your taste If you don't use the flavoring you can sub 3/4 cup mango puree and leave out the cream
- 2-4 tbsp room temp cream
- pinch of salt
- toasted coconut
Instructions
- Heat the oven to 350 and line cupcake pan with liners. In a large bowl, whisk the flour, baking powder, sugar and salt together.
- In another bowl, whisk the coconut milk, oil, egg yolks and vanilla together. Gently mix this into the dry ingredients until barely combined and mix in the coconut if using in the batter.
- In a stand mixer, add the whites and cream of tarter and mix on medium high until soft peak stage. Add the sugar and continue whisking until stiff peaks. Gently fold the whites into the batter, making sure not to deflate.
- Fill the muffin cups 3/4 full and bake for 10-15 minutes, depending on your oven. These should puff up and be fully cooked when a toothpick is inserted in the center, but you don't want to brown them so watch them carefully.
- Remove to a cooling rack and fully cool before frosting.
- To make the buttercream: Add the butter to a stand mixer bowl and using the paddle, beat it until it is light and fluffy on medium high speed. Add the powdered sugar and whip again. Add in the puree or the artisan flavor and whip further. If not using puree, add in the cream a tbsp at a time while mixing and keep mixing until fluffy. Transfer to a piping bag and pipe onto your cupcakes and top with toasted coconut. I toast my coconut by placing in the oven on a sheet pan for 3-5 minutes at 350. You have to watch it closely and stir it or it will burn.