Coconut cupcake with Buttercream and Candied mango frosting

For the cupcake:

11/2 cups self raising flour (see notes for substitutes)

11/4 cup maida

226 gm + 2 Tbspn of butter (2 slabs of Amul butter + 2 Tbspn)

2 cups sugar

4 eggs

3/4 coconut milk (see notes)

1/4 cup rum

1 tsp vanilla extract

Combine the flours. Cream the butter and sugar – about 3-5 mins. Add the eggs one by one and beat until combined and follow it up with the vanilla extract. Add the dry and wet ingredients alternately and beat until just combined. You need to start and end with the dry ingredients. Take care to not over beat. Fill 3/4 in cupcake trays lined with cupcake liners. Bake for 20-25 mins until the tops just brown. Cool them in the tray for 10 mins and cool them on a wire rack until they’re completely cool.

For the buttercream frosting:

4 egg whites

1 cup sugar (I used icing sugar)

200 g butter

1/4 cup condensed milk

1 tsp coconut milk

1 tsp vanilla extract

1 tsp rum

1/2 cup candied mango

a pinch of salt

Combine the egg whites, sugar and salt. Set this bowl over a saucepan of barely simmering water till the mixture is opaque and warm to touch. This takes about 2 minutes. Take it off the heat and beat till the whites are glossy and sticky. This roughly takes 8 mins. The butter needs to be cold but soft. Cut it into small chunks and keep adding one at a time. Add condensed milk, coconut milk, vanilla extract & rum. Beat till the frosting is nice and fully.

Once the cupcakes have completely cooled down, you can pipe the frosting on to the cupcake or just slather the icing. Top with the candied mangoes and you’re done! These cupcakes are not too sweet and are super fresh and fatty! But you’re not going make this everyday, are you!