Mango Coconut Cupcakes

Summary

Ingredients

• 100 g suar
• 2 medium egg (s)
• 100 g butter
• 100 grams flour
• 1 packet custard powder, vanilla
• 50 g desiccated coconut
• 2 teaspoons baking soda
• 100 g mano (s) (pulp)
• 100 g butter
• 50 g powdered suar
• 3 tablespoon coconut syrup
• 3 tablespoon desiccated coconut
• 200 g double cream cheese

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Instructions

1. Beat the eggs with sugar and butter at room temperature until creamy.
2. Mix the flour with the pudding powder, desiccated coconut and baking powder and stir into the dough with a tablespoon. If it becomes too firm, add a little milk. Fold in the chopped mango.
3. Pour the dough into a muffin tray lined with molds and bake it for 25 minutes at 170 ° C.
4. For the frosting:
5. Beat the icing sugar with the room temperature butter and the syrup until creamy. Now fold in the cream cheese, which is also room temperature, and the desiccated coconut by hand with a whisk.
6. Pour everything into a piping bag and sprinkle large dots on the cold muffins. Decorate with sprinkles.