Summer is here with a vengeance 😎 it’s hot, hot, hott! I constantly find myself wondering if it has ever been this hot before!? 😯 a couple of days ago, we hit a record high of reaching 61C 😣😮 I’m pretty sure that’s out in the desert or else people would have passed out but you get the gist right, it’s hot 🌞
That’s why when it comes to baking, you need wonderfully light and refreshing treats. Just like these cupcakes right here:
Light, soft, fresh and tasty, these white cupcakes are perfect for your summer parties. They’re made with fresh mango, pineapple, lime and some fragrant coconut to round it all up into a paradise getaway in the tropics. I used a basic white cupcake recipe that is very similar to this coconut cake and infused it with coconut milk. Then I filled these babies with a luscious mango creme filling before topping them with pineapple lime frosting and finishing with some shredded coconut and fresh mango and pineapple. Do not skip the fresh fruit on these, they really are the star of the show 🙂
Everything comes together easily, it may seem like there’s alot to do but it’s all using the same ingredients, the cupcakes are a one bowl recipe and the frosting is just my basic buttercream flavoured with pineapple puree and fresh lime juice.
It’s really such a wonderful cupcake and my family loved them. I hope you do too 😊
Remember to tag/hashtag me #dutchbakerblog on Instagram, Facebook or Twitter with all your dutch baker bakes 💚
Tropical Paradise Cupcakes
Makes 12 – 14 cupcakes
- 1 1/2 cups cake flour*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150gms) + 2 tablespoons sugar
- 1/2 cup (100gms) softened butter cut into pieces
- 3 egg whites
- 2 /3 cups (160mls) canned coconut milk, well shaken
- 1 teaspoons vanilla extract
- Optional: zest of 2 limes
Mango creme filling
- 1/2 cup/4 oz brick style cream cheese
- 1/2 cup (65gms) icing sugar
- 1 cup (250mls) whipping cream
- 2 – 3 tablespoons fresh mango puree**
Pineapple Lime frosting
- 1/2 cup (100gms) salted butter
- 1 1/2 cups (190gms) icing sugar
- 1 – 2 tablespoons pineapple puree*** (or pineapple juice/pineapple jam)
- Juice of 1 – 2 limes
- Shredded coconut
- Chopped fresh mango and fresh pineapple
- Preheat oven to 160C. Line a muffin tray with cupcake cups. In a small bowl, whisk egg whites, coconut milk and vanilla until combined.
- In a large bowl, whisk flour, baking powder and salt until well combined. Add in sugar and whisk well.
- Add in the chopped butter and whisk until all the flour is moistened and mixture resembles coarse sand.
- Pour in half of the egg whites/milk mixture and whisk for 60 seconds on medium high speed to build the cakes structure and mixture is smooth. Batter will start off being crumbly but will come together as it is being whisked becoming very smooth and thick.
- Pour in the rest of the egg whites/milk mix and whisk until well combined and batter is smooth. Batter will be slightly thick.
- Divide batter between cupcake cups and bake for 14 – 15 minutes until cooked through and a toothpick comes out clean or with a few moist crumbs. Transfer cupcakes to a wire rack to cool for 15 minutes before placing in an air tight container to cool completely.
For the filling
- Whisk cream cheese and icing sugar until well combined and smooth.
- In a separate small bowl, whisk whipping cream until soft peaks.
- Add in the whipping cream to the cream cheese mix in two additions and fold until combined.
- Add in mango puree to taste.
For the frosting
- Whip butter on high speed until very creamy and light in colour.
- Add in 1 cup of icing sugar and whip for a minute until very smooth. Add in about 1 1/2 tablespoons of pineapple puree and whip. It may seem a little curdled but that is okay since more icing sugar will be added.
- Add in the rest of the icing sugar along with a squeeze of lime juice until well combined. Turn whisk to medium high speed and whisk until fluffy. Adjust frosting to your liking by adding more icing sugar, lime, pineapple or salt.
To assemble the cupcakes
- Carve a hole in the centre of each cupcake. Fill each hole with 1 – 2 teaspoons of mango filling. Replace the piece of carved cake on top of each hole. It’s okay if some of the filling pushes out.
- Frost each cupcake with the frosting.
- Top with shredded coconut around the edges and place a few pieces of fresh mango and pineapple on top of each.
*To make your own cake flour, measure 1 1/2 cups all purpose flour. Remove 2 tablespoons and replace with 2 tablespoons corn flour/corn starch. Whisk and use as stated.
**To make mango puree, put 1/4 cup fresh chopped mangoes into a blender or food processor. Blitz until a smooth puree has formed.
***To make pineapple puree, blitz about 1/2 cup of fresh chopped pineapple in a blender or food processor until a smooth puree has formed. Pour puree into a saucepan and cook over medium heat until reduced. You should end up with 3 – 4 tablespoons of concentrated pineapple puree. Store in the fridge to cool completely before using.
Recipe by the dutch baker.