Mango cupcakes with coconut cream
Together with Natalia Delicious Place We have a super-quick recipe for Easter cupcakes for you. Thanks to our mango pulp, they'll have a delicious, exotic flavor, but will also be soft and moist. Kara's whipped coconut cream will make this dessert even more unique. Be sure to check it out.
Number of servings
12
Sharpness level
MILD
Preparation time
20 min
Difficulty level
EASY
INGREDIENTS
- 350 gr Alphonso Mango Pulp No Added Sugar QF Quality Food
- 400 ml chilled Coconut cream 23-26% Kara
- 2 eggs
- 120 g of
- 50 ml of oil
- 270 g wheat flour
- 1 heaped teaspoon baking powder
- pinch of salt
- 1 teaspoon of powdered sugar
- decorations: sugar sprinkles, chocolate eggs, etc.
A METHOD OF PREPARING
- Mix the sifted flour with salt and baking powder.
- In a second bowl, combine the mango pulp, eggs, sugar and oil.
- Pour the dry ingredients into the wet ingredients and mix until smooth. Spoon the batter into muffin cups (preferably silicone) until they are 3/4 full.
- Bake at 180℃ for 23 minutes. Cool on a baking rack.
- Beat the chilled coconut cream with powdered sugar for about 4 minutes, until stiff peaks form. Transfer to a piping bag and decorate the cooled cupcakes. Garnish with sprinkles, etc.
TIP: You can pour the remaining mango pulp over the finished cupcakes.
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