Mango Cupcakes with Buttercream Frosting and Coconut

Name: Mango Cupcakes with Buttercream Frosting and Coconut
Prep time: 15 min
Cook time: 30 min
Yield: 12 cupcakes
Ingredients: 1 cup Flour; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1/4 cup oil; 1/2 cup sugar; 1 tsp vanilla; 1 egg; 1 cup mango pulp; 1/4 cup water; 1 stick room temp. butter; 2 1/2 cups confectioners’ sugar; 1/4 cup milk; 1/2 tsp vanilla; a dash of almond extract; shredded coconut

Servings

Prep

15 min

Cook

30 min

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Ingredients

Mango Cupcakes with Buttercream Frosting and Coconut

CourseSnack

Servings	Prep Time
12 cupcakes	15 minutes

Cook Time

30 minutes

Servings	Prep Time
12 cupcakes	15 minutes

Cook Time

30 minutes

Mango Cupcakes with Buttercream Frosting and Coconut

CourseSnack

Servings	Prep Time
12 cupcakes	15 minutes

Cook Time

30 minutes

Servings	Prep Time
12 cupcakes	15 minutes

Cook Time

30 minutes

Ingredients

Cupcakes

1 cup Flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup oil
1/2 cup sugar
1 tsp vanilla
1 egg
1 cup mango pulp
1/4 cup water

Icing

Servings: cupcakes

Instructions

Cupcakes

Mix all ingredients together.
Beat with electric mixer until well-blended.
Bake at 350 for 20 minutes, or until toothpick comes out clean.
Note: Mango pulp can often be found at Indian grocery stores.

Icing

Beat butter until smooth and creamy.
Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.
Add additional sugar if needed.
Frost cupcakes and dip in coconut.
Top with mango and toasted coconut.