Mango and Matcha Cupcakes with Coconut

 


Mango and Matcha Cupcakes with Coconut

INGREDIENTS

All purpose flour 225 g, self-raising

Sugar 175 g, caster (superfine)

Coconut 35 g, desiccated

Milk 50 ml

Butter 125 g, melted

Eggs 2, beaten

Mango 225 ml, puree

Butter 115 g, unsalted

Icing sugar 300 g

Milk 2 tbsp

Matcha Green Tea 1 - 2 tsp, powder

Mango sliced

Coconut toasted, desiccated

Preparation

For the matcha cupcakes

To prepare the mango and matcha cupcakes, start heating the oven to 200°C (180° fan).

Place paper cases in a 12 hole muffin tin.

Sift the flour into a mixing bowl and stir in the sugar and coconut. Make a well in the centre.

Add the milk, butter, eggs and mango puree to the well. Stir gently to just combine.

Spoon the mixture into the paper cases.

Bake for 12-15 minutes, until a skewer inserted into the centre comes out clean.

Place on a wire rack to cool completely.

For the matcha buttercream

Beat the butter until soft, then gradually sift in the icing sugar, beating well until blended.

Beat in the milk and matcha green tea powder and beat until light and smooth. 


Spoon into a piping bag and pipe a swirl on each cake.

Decorate the matcha cupcakes with mango slices and sprinkle with toasted coconut.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more