Mango Coconut Cupcake

I went to supermarket today and saw huge over riped mango for only NT$69 (originally it was NT$120, almost US$5), and I thought making something bake out of it. After removing the black part and blended, I got 2 cups of mango. I used 1 cup to make this Mango Coconut Cupcake, and I freezer the left-over for future baking. I also used cake flour, and added dried coconut and turned out the tops are frosted and a little bit chewy. The smell of mix mango and coconut is so good!

1 cup mango puree

2 1/2 cups cake flour

1 teaspoon baking powder

pinch of salt

1 teaspoon vanilla

100g butter (1 stick)

3/4 cup brown sugar (or lesser)

2 eggs

3/4 cup desiccated coconut

Preheat the oven to 180 ̊C(350 ̊F). Prepare the muffin pan by putting paper liners.Sift flour, salt, baking powder, in a bowl. Put the butter and sugar in a mixing bowl and beat together until fluffy. Gradually beat in the eggs and vanilla.Add the mango puree and continue mixing until all the ingredients are incorporated. Add the dry ingredients to the batter, continue beating until smooth. Fold in the desiccated coconut.

Spoon the batter into the prepared pan. Bake in the preheated oven for 20 minutes or until cook. Let cool in the pan for few minutes, then turn out onto a wire rack to cool completely.

Look at all of those, soft and tasty :)

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