Mango, lime and coconut cupcakes recipe

These mango, lime and coconut cupcakes are a zesty point of view in the region of the regular cupcake.

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To get started in the manner of this particular recipe, we have to first prepare a few ingredients. You can cook Mango, lime and coconut cupcakes recipe using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mango, lime and coconut cupcakes recipe:

1. 125g butter, softened
2. 3/4 cup (165g) caster sugar
3. 2 Coles Australian clear Range Eggs
4. 1 mango, stoned, peeled, finely chopped
5. 1 1/2 cups (225g) self-raising flour
6. 1 cup (75g) shredded coconut
7. 1/2 cup (125ml) coconut cream
8. 250g butter, extra, softened
9. 3 cups (480g) icing sugar associate up
10. 1/4 mango, extra, peeled, chopped
11. Thinly sliced mango, to support
12. Finely grated lime rind, to encouragement
13. Shredded coconut, extra, toasted, to serve
14. 1/4 cup (60ml) coconut water
15. 1/4 cup (60ml) lime juice
16. 2 tbsp coconut sugar

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Instructions to make Mango, lime and coconut cupcakes recipe:

1. Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans taking into consideration paper cases. Use an electric mixer to prominence the butter and sugar in a bowl until wishy-washy pale wishy-washy and creamy. accumulate grow the eggs, 1 at a time, beating capably skillfully after each addition. burden in chopped mango. go to flour, shredded coconut and coconut cream. toss around to combine. Spoon evenly along as soon as paper cases. Bake for 20 mins or until a skewer inserted in centres comes out clean.
2. Meanwhile, to make the lime and coconut syrup, tally the coconut water, lime juice and sugar in a small saucepan greater than medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. buildup heat to high and bring to the boil. Cook for 3-4 mins or until the syrup thickens slightly. Set aside to cool.
3. Reserve 2 tsp of the syrup. Brush the enduring syrup higher than the loving indulgent cupcakes. Set aside to cool.
4. Use a clean electric mixer to beat the further butter in a medium bowl until entirely very definitely pale. Gradually build up the icing sugar, in batches, beating well after each addition.
5. Place the additional chopped mango in a food processor and process until smooth. go to the mango puree and reserved syrup to the butter mix in the bowl and emphasis until capably skillfully combined.
6. Transfer the icing to a piping bag fitted in imitation of a 1cm fluted nozzle. Pipe icing on the subject of with reference to height of higher than the cupcakes. peak subsequent to mango slices. Sprinkle subsequent to lime rind and other shredded coconut.

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