I consider myself to be a creative person, and yet- every time I think that I may be the first person to create something, I realize it has been done. So….when I decided I wanted to make a toasted coconut-mango-curd-filled cupcake, I was floored to discover it didn’t really exist online! There were bits and pieces here and there, but the version that I envisioned in my mind was all mine!!!These cupcakes are tropical-inspired-deliciousness. The mango curd on the inside adds a tangy twist to the buttery coconut cake. Then comes a cream cheese frosting with mango puree mixed in and a topping of toasted coconut. It turned out amazing!
One thing I learned: I think that when you cook mango down to make curd, it loses some of the sweet mango flavor that I love. And although I added fresh puree into the frosting, it’s not possible to add enough to really showcase the flavor without making it runny. So- next time I will add a few drops of mango extract to the puree and the frosting. While these were delicious and fruity, it wasn’t quite as strong and mango-y as I would have liked.
Note: These take a little bit of planning ahead as the curd needs to chill overnight!
- 3/4 cups (1.5 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- 7 ounces sweetened, shredded coconut
- Mango Curd:
- 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- Pinch of salt
- 4 large egg yolks
- 1 (8 oz.) pkg. cream cheese, room temperature
- 1 1/2 sticks butter, room temperature
- 1/4 c. mango puree
- 1 tsp. vanilla extract
- 3-4 c. powdered sugar
- Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
- Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Cover and refrigerate overnight.
- Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in half of the coconut.
- Line a muffin pan with paper liners. Fill each liner 2/3 of the way with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Preheat oven to 300. Put the remaining coconut on a parchment-lined cookie sheet and toast for 10/15 minutes stirring every 5 minutes to prevent burning. Bake until coconut is golden brown.
- Meanwhile, combine cream cheese, butter, 1/4 c. mango puree and vanilla extract in a large bowl. Beat until fully incorporated. Add powdered sugar until desired consistency and taste is achieved.
- To Assemble: When cupcakes have cooled, cut a cone out of the top using a paring knife. remove the cut-out cake and spoon a tablespoon of mango curd into each cupcake. Replace the top part of the cone, cutting the tip to leave room for the filling. Frost cupcakes and sprinkle a little toasted coconut on each one. Enjoy!