Mango cupcakes with coconut cream

Mango cupcakes with coconut cream are packed with tropical flavour. The mango purée makes these cupcakes wonderfully fruity, beautifully fragrant and full of mango flavour. It also keeps them moist and fresh for longer. Served with coconut cream and a little lime zest, then decorated with pieces of fresh mango. Highly recommended!

Makes 12.

Ingredients for the mango yoghurt cupcakes:

• 100 g butter
• ¾ cup caster sugar
• 1 large egg
• 200 g mango purée*
• ½ cup natural yoghurt
• 250 g plain flour
• 2 tsp baking powder

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg and beat until thoroughly combined (the mixture may look curdled at this stage, but this will not affect the finished cupcakes). Add the mango purée and yoghurt and mix with a balloon whisk just until combined. Add the sifted flour and baking powder, then fold in with a spatula just until combined, no longer.

Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the paper cases, filling them no more than two-thirds full.

Bake at 165°C for approximately 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for a short while, then transfer to a wire rack and leave to cool to room temperature.

Ingredients for the coconut cream:

• 125 g mascarpone, chilled
• 300 ml double cream, chilled
• 3 tbsp icing sugar
• finely grated zest of 1 lime
• 2 tbsp coconut liqueur/rum
• desiccated coconut, for sprinkling
• fresh mango pieces, for decoration

Place the mascarpone, double cream, icing sugar and lime zest in the bowl of a stand mixer. Whip until you have a thick cream. Add the coconut liqueur and mix to combine. Transfer the coconut cream to a piping bag fitted with a wide round nozzle and pipe the cream onto the cooled cupcakes. Sprinkle with desiccated coconut and top with pieces of mango.

Mango cupcakes with coconut cream should be stored in the fridge (because of the cream), although the cupcakes themselves will keep well at room temperature for quite some time.

Enjoy!