Coconut Cupcakes with Mango Curd

Name: Coconut Cupcakes with Mango Curd
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 cupcakes
Cuisine: Quebecois
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup unsweetened shredded coconut; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 3/4 cup coconut milk; 1 cup ripe mango puree (from 2 mangoes); 1/4 cup granulated sugar; 3 large egg yolks; 2 tablespoons unsalted butter (cubed); 1 tablespoon lime juice

55 min 12 cupcakes Medium

All Recipes

Coconut Cupcakes with Mango Curd

Delightful coconut cupcakes topped with tangy mango curd, perfect for a tropical treat.

Prep

30 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Coconut and mango are a match made in tropical heaven. These coconut cupcakes are light, fluffy, and infused with the rich flavour of coconut, providing a perfect base for the luscious mango curd topping. The vibrant mango curd adds a tangy and sweet note that complements the subtle coconut flavour of the cupcakes beautifully. This dessert is perfect for any occasion that calls for a tropical flair.

Ingredients

Servings

Coconut Cupcakes

Mango Curd

Instructions

Prepare the oven and muffin tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Pro tip: Lining the tin prevents the cupcakes from sticking and makes clean-up easier.

Mix dry ingredients

In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt. Set aside.

Pro tip: Ensure coconut is unsweetened to avoid overly sweet cupcakes.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Room temperature butter creams more easily, creating a lighter texture.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Add eggs gradually to prevent the mixture from curdling.

Combine wet and dry ingredients

Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Pro tip: Over-mixing can lead to dense cupcakes.

Bake the cupcakes

Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check cupcakes at 20 minutes to prevent overbaking.

Make the mango curd

In a saucepan over medium heat, whisk together the mango puree, sugar, and egg yolks. Cook, stirring constantly, until thickened, about 8-10 minutes.

Pro tip: For a smooth curd, strain through a fine-mesh sieve after cooking.

Finish the curd

Remove the curd from heat and stir in butter and lime juice until the butter is melted and combined. Let it cool to room temperature.

Pro tip: Chill the curd slightly before using to help it set.

Assemble the cupcakes

Once the cupcakes are completely cool, top each with a generous spoonful of mango curd.

Pro tip: For a decorative touch, sprinkle with additional shredded coconut.

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Tips & Tricks

<ul><li>Ensure coconut is unsweetened for balanced sweetness.</li><li>Use ripe mangoes for the best flavour in the curd.</li><li>Allow cupcakes to cool completely before topping with curd.</li></ul>

Serving Suggestions

Serve these coconut cupcakes with mango curd at room temperature for the best texture and flavour. They pair wonderfully with a cup of tea or coffee, making them an ideal treat for an afternoon gathering or a special occasion. These cupcakes are best enjoyed fresh, but the mango curd can be made ahead and stored in the refrigerator for up to a week. Store the cupcakes in an airtight container at room temperature for up to two days.