mango, Malibu & coconut cupcakes

 

I received a special request for “fruity cupcakes” for a friend’s birthday this weekend. I was racking my brain and scrolling through Pinterest for a while before I discovered that we had a perfectly ripened mango in the fridge along with coconut flakes, cream of coconut and Malibu in the cabinet so I just went for it, and a white cupcake filled with Malibu-soaked mango, frosted with a double-coconut frosting was born.

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Basic White Cake

I used a basic white cake recipe (makes 12.) Once the cupcakes cooled I used this awesome baking tool which I have no name for to remove a circle from the center (about an inch and a half in diameter and 3/4 an inch deep) of the cupcake. Caution, if you eat just one of these perfectly bite sized centers while you’re assembling, they may all disappear… especially when you dip them in the coconut frosting and top them with rum soaked mango, which brings me to the most important part of these cupcakes!

Drunken Mango Filling

  • 1 mango
  • 1/4 cup cream of coconut
  • 3/4- 1 cup Malibu rum

Before I left for work I peeled and finely chopped one very ripe mango, put it in a bowl and poured enough Malibu rum to cover the mango and let that sit in the fridge all day. When it was time to assemble the cupcakes I drained the mango and then added about 1/4 cup cream of coconut to the VERY drunken mango to cut the super strong rum taste a little. A generous spoonful of the filling went inside each cupcake. Oh and save that rum for a few fruity cocktails, we don’t want to be wasteful after all!

Coconut Frosting

  • 4 cups powdered sugar
  • 1/2 cup (1 stick) butter
  • 2 tsp vanilla
  • 1/4 cup cream of coconut
  • 2 TBSP milk
  • 1/2+ cup coconut flakes

Beat butter and sugar until well combined, add cream of coconut, milk, vanilla and finally coconut flakes. Pipe frosting as desired (the coconut flakes clogged up my tip a few times so you may want to go for one with a wide opening) and you’re done! I refrigerated these guys because of the cream of coconut and the fresh mango. Little tropical toothpick umbrellas, that I couldn’t find anywhere, would be a perfect finishing touch for these cupcakes!

Just in case you hadn’t caught on yet, I love all things reminiscent of summer and if you put plenty of layers of clothing on and you close your eyes while you’re eating these cupcakes and drinking some rum, it’s basically like you’re on a tropical island. Enjoy!