Coconut Mango Cupcakes

[PrisonerOfHope]

Coconut Mango Cupcakes

Hands-On Time: 1 hour
Total Time: 1 hour
Servings: 24 to 36 cupcakes

Description:
Toasted Coconut Topped Cupcakes Made From Yellow Cake Mix With Yummy Bits of Tropical Mango and Coconut Flavor Inside
Ingredients

Box of Yellow Duncan Hines Cake Mix
1 Cup Canned Coconut Milk substituted for the water
1/3 Cup Oil
3 Large Eggs
1 Cup Canned or Fresh Mango- diced
1 Large Bag of Angel-Flake Coconut (16 oz.)- Toasted
Two 8 oz. boxes of cream cheese, softened
1 (4 oz) stick of butter, softened
1 Box of powdered sugar
1 Tsp almond extract

Baking Instructions

Make the yellow cake batter according to box instructions but substitute 1 Cup coconut milk for the 1 1/3 Cups water.
Fold in the diced mango and a handful of the toasted coconut.
Put paper liners in cupcake pan and spray with nonstick spray.
Fill each paper cup only 3/4 full.
Set out your cream cheese and butter on the counter to soften up.
Bake the cupcakes at 350 until golden and a toothpick inserted comes out clean.
Cool on wire rack.
Meanwhile, put the toasted coconut in a large bowl.
Cream together the butter and cream cheese.
Add the powdered sugar and the almond extract.
Dip each cupcake-top in the frosting and immediately dip it in the bowl of toasted coconut.
Mound the coconut to generously cover any sticky cream cheese.

[PrisonerOfHope]

Mango Filled Coconut Cupcakes with Mango Buttercream



Ingredients

For Cupcakes:

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup ground coconut (plus more for decorating)
1/2 cup coconut milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 tablespoons butter
1 cup sugar
3 eggs

For Mango Filling:

1 cup heavy cream
1 mango, finely chopped

For Mango Buttercream:

12 tablespoons butter
1 mango, minced
4 cups (or more) powdered sugar

Directions

To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.

While the cupcakes are baking prepare the filling.
In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
Mix in the finely chopped mango and set aside.

While cupcakes are cooling, make mango buttercream.
In a mixing bowl cream together mango and butter.
Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.

Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
Pipe in mango cream to the center of each cupcake and return top to cupcake.

Frost cupcakes with mango buttercream and decorate with coconut flakes.
*Will keep up to 3 days in the refrigerator.