Baking

Ingredients
  • 150 g (5 oz) dried mango, chopped
  • finely grated rind of 1 orange
  • 6 tablespoons orange juice
  • 50 g (2 oz) creamed coconut, grated
  • 175 g (6 oz) slightly salted butter, softened
  • 150 g (5 oz) caster sugar
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • toasted desiccated or shredded coconut, to decorate
  • 50 ml (2 fl oz) single cream
  • 40 g (1½ oz) creamed coconut
  • 2 teaspoons lemon juice
  • 250 g (8 oz) icing sugar, sifted
Directions

Put the mango, orange rind and juice in a small bowl and leave to stand for several hours until the juice has been absorbed.

Soften the creamed coconut briefly in the microwave if firm, or alternatively grate it. Put the creamed coconut, butter, sugar, eggs and flour in a bowl and beat until smooth and creamy. Add the steeped mango and any juice left in the bowl.

Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray. Bake in a preheated oven, 180°C (350°F) Gas Mark 4, for about 20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Make the frosting. Heat the cream and creamed coconut in a small saucepan until the coconut has melted. Pour into a bowl, add the lemon juice and icing sugar and whisk together until smooth. Spread over the cupcakes and decorate with toasted coconut.

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