Caribbean Cupcakes - week 3!

These were purely experimental and next time I think I might add a touch of lime too (grated) to add a little tang!

Makes 12 :)

150g plain flour
160g caster sugar
1 1/2 teaspoons baking powder
50g unsaltedbutter
120ml coconut milk
1 teaspoon vanilla extract
1 egg
1 whole fresh mango (chopped finely)

Frosting
250g confectioner’s sugar
60g unsalted butter
25ml pineapple juice

Shredded coconut - not dessicated for decoration

Combine all of the dry ingredients together with the butter and using a mixer, mix for 2 minutes until smooth. Add the egg, coconut milk and vanilla and mix again until fully incorporated. Remove bowl from mixer and gently fold in the fresh mango. Do the same for the coconut. Using an ice cream scoop to ensure all cupcakes are the same size, spoon the mix into cases and bake in a preheated oven at 180 for 25 minutes or until a cake skewer comes out clean. Leave to cool completely before frosting.For the frosting mix together the icing sugar, butter and pineapple juice until soft peaks are formed. Pipe with a large nozzle onto each cake and finish with coconut slices.Enjoy xxx