Mango Cupcakes with Coconut Cream Icing
1 1/2 cups whole wheat pastry or white whole wheat flour
2 teaspoons
baking powder 1/2 teaspoon
salt 1/2 teaspoon
ground ginger 2/3 cup coconut milk (light or full fat)
1 teaspoon
coconut extract 1/2 teaspoon
vanilla extract 2/3 cup
organic sugar 1/3 cup orange juice
1 cup diced mango
1/2 cup vegan margarine
1 3/4 cups organic powdered sugar
3 tablespoons coconut milk (light or full fat)
1/2 teaspoon
coconut extract 1 cup toasted, unsweetened coconut
For the cupcakes, preheat oven to 350 degrees. Line a muffin tin with cupcake papers.
In a large bowl, combine flour, baking powder, salt and ginger.
In a separate bowl, combine coconut milk, extracts, sugar and orange juice.
Pour wet mixture into dry ingredients and stir until just combined. Fold in mango. Spoon batter into muffin cups.
Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely before icing.
For the icing, beat margarine for a couple of minutes using an electric mixer. Add in powdered sugar, coconut milk and extract.
Frost each cooled cupcake with coconut cream icing and sprinkle with toasted coconut.
Toasting coconut is really simple: just put it in a small dry skillet over medium heat and stir frequently until golden brown. Or you can toast coconut in the microwave to save time. Simply place the coconut in a glass bowl and microwave on high for a minute. Stir and return to the microwave in 30-second intervals, stirring after each round, until coconut is golden and aromatic.
