I was recently reminded of the value of good manners when they come from someone with good taste. A friend of mine came for dinner to keep me company last week. Not only did he bring delicious biscuits for dessert, but he bought me two beautiful mangoes. Normally, I am very happy for people not to bring anything at all when they come for dinner, I rarely know what to do with the things people bring on such occasions. But mangoes, now that’s something I can do a few things with. The scent has filled my kitchen for a few days and I realised I wanted to make mango and coconut cupcakes. It was a great idea. Making these cupcakes reminded me of all the great food that grows in warm places. With them comes a bit of a cheat preview into summertime. I think they would be great at a hen’s party with some rum cocktails, or on some other occasion with rum cocktails of course too!
Makes about 30 mini cupcakes
|2||cups||self raising flour|
|2||eggs, lightly beaten|
Mango and lime frosting
|2||cups||icing sugar, sifted|
|coconut chips, for decorating|
* replace with ½ cup of mango pulp
Preheat your oven to 180oC.
To make the cupcakes, combine the wet and dry ingredients in two separate bowls. Make a well in the dry ingredients and pour in the wet, gradually mixing in the dry ingredients till all combined. Grease a mini cupcake pan and scoop the mixture into each cup so it fills just below the top of the cup. Bake at 180oC for about 15 minutes. A skewer inserted into the middle of the middle cupcake should come out clean, and they should be just golden around the edges. Remove from the pan and cool on a wire rack.
To make the frosting, beat the butter till light and fluffy and gradually add the icing sugar. The mixture should be very light and fluffy. Meanwhile, make the mango pulp by removing the flesh from the mango and pushing it through a fine sieve. I do this by slicing the cheeks of the mango, then scoring the flesh all the way through to the skin in a lattice pattern. You can then simply ‘pop the cheek in on itself to reveal little cubes of mango. Slice off the little cubes of mango into your sieve. Peel the remaining skin from the mango and try to slice off any remaining flesh that isn’t too stringy. Add that to your sieve, and press through to create about ½ cup of pulp. Reserve about a teaspoon of pulp for decorating. Squeeze the juice of the lime into the frosting and fold the mango pulp through. The frosting should hold its shape when you stir it, if you think it’s too soft, add a little more sifted icing sugar.
To decorate, pipe a generous spiral of frosting atop each cupcake, beginning at the outside of the cupcake, and working in. Arrange a few coconut chips atop the frosting and drizzle with a little of the reserved mango pulp.