Mango and Matcha Cupcakes with Coconut
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Looking for new matcha desserts? Try these matcha cupcakes, prepared with a matcha buttercream, decorated with mango slices and sprinkled with toasted coconut.
08 June, 2016
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.
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