Mango Coconut Cupcakes

The cupcake saga continues!! This week's recipe is for Mango Coconut cupcakes. This were a cinch to whip up and all of the ingredients, other than the coconut extract and the garnish, were things that we already had around the kitchen. It took me less than 15 minutes to make the cupcake batter and 10 minutes to make the icing. The best part of all is that the cupcakes were made from scratch and not overly sweet. Without the frosting, they would have tasted more like a muffin. Adding the coconut frosting gave the cupcakes a delicious sweetness. I also added a bit of coconut and some candied mangos on top for a beautiful visual effect. Highly recommend these for the perfect tropical treat at a summer BBQ!

Mango Cupcake Ingredients:
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup oil
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 1/4 cup water
- 1 cup mango pulp
*Note: Instead of mango pulp, I cut up two mangos and put them in the blender to yield a cup.

Directions:
1. Mix all ingredients together. Beat with mixer until well blended.
2. Bake at 350 for 20 minutes.
*Note: Makes around 15 cupcakes.

Coconut Frosting Ingredients:
- 1 stick butter
- 2 1/2 cups of powered sugar
- 1/4 cup of milk
- 1/2 tsp vanilla
- Dash of coconut extract

Directions:
1. Beat butter, sugar, milk, vanilla and almond extract together until smooth.
2. Add additional sugar as needed. Put into plastic bag, cut one corner and pipe onto cupcakes.
3. Sprinkle coconut and add candied mangos as desired.