Name: Mango and Eton mess cupcakes
Total time: 1500 s
Yield: 8
Ingredients: 150 gram unsalted butter; 130 gram caster sugar; 3 free-range egg; 35 gram desiccated coconut; 1/2 teaspoon baking powder; 150 gram self-raising flour; 120 millilitre mango and passion fruit coulis; 1 tub vanilla icing; to taste mini coconut meringue

Step 1

Preheat the oven to 190°C/170°C fan/gas mark 6 and add cupcake cases to a cupcake tin.

Step 2

Cream the butter (150 g) and sugar (130 g) in a stand mixer or electric hand mixer on medium speed for a minute or so, until pale, creamy and fluffy, or for a few minutes by hand with a wooden spoon.

Step 3

Beat in the eggs (3) , one at a time on slow until incorporated.

Step 4

In a separate bowl, mix the coconut (35 g) , baking powder (2 g) and flour (150 g) , then gently fold through the wet mixture until combined.

Step 5

Add to the cases so they’re around ⅔ full.

Step 6

Bake for 15-18 minutes until risen, spongey and cooked through.

Step 7

Leave to cool in the tin for 5 minutes, then place onto a wire rack to cool completely.

Step 8

Once cooled, remove a little section from the centre of each cupcake.

Step 9

Fill the centres with the coulis (120 g) using a piping bag or teaspoon. Save some of the coulis for drizzling later.

Step 10

Add around 50g icing (1 tub) to the top of each cupcake, using the back of a palette knife or butter knife to distribute. Create a little flick to the top to create a whipped effect.

Step 11

Top with more coulis and some crushed and whole meringues (to taste) .

Mango and Eton mess cupcakes

RECIPE

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