INDULGE METHOD 1.Preheat oven to 200째C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. Stir in 1/2 cup of coconut. 2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. Fold through mango puree. 3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inser ted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. 4. Make icing: Mix together icing sugar, mango puree and milk until well combined. Spread icing over cupcakes. Sprinkle with remaining 1/4 cup of coconut. Top with fresh mangoes. Ser ve.
INDULGE MANGO & COCONUT CUPCAKES Preparation Time 20 minutes Cooking Time 30 minutes Ingredients (ser ves 12) * * * * * * * * * * *
07.INDULGE
2 cups self-raising flour, sifted 3/4 cup caster sugar 3/4 cup milk 125g butter, melted, cooled 2 x 59g eggs, beaten 1 teaspoon Queen Natural Vanilla Essence 3/4 cup desiccated coconut, toasted 1 cup mango puree 2 tablespoons mango puree 1 tablespoon warm milk 2 1/2 cups pure icing sugar, sifted
DESSERTS.08