Coconut cupcakes with mango cream cheese topping

Name: Coconut cupcakes with mango cream cheese topping
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 275 g Butter; 100 g Sugar; 2 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 75 ml Coconut milk; 3 TABLESPOONS Coconut liqueur; 20 g Coconut chips; 50 g Icing sugar; 250 g Double cream cream cheese; 50 g fresh papaya pulp; 75 g fresh mango pulp; 12 Paper forms; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

275 g Butter
100 g Sugar
2 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
75 ml Coconut milk
3 TABLESPOONS Coconut liqueur
20 g Coconut chips
50 g Icing sugar
250 g Double cream cream cheese
50 g fresh papaya pulp
75 g fresh mango pulp
12 Paper forms
7-10 Tbsp Disposable piping bag

Directions

1
Cream 125 g butter and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with coconut milk and liqueur. Place paper cups in the hollows of a muffin tray (12 hollows), fill the dough into the paper cups.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes, take out and let cool down.
3
Roast the coconut chips in a pan without fat, take them out and let them cool down. Cream 150 g butter and icing sugar with the whisk of the hand mixer. Add cream cheese and stir for about 2 minutes more.
4
Puree the papaya and mango and stir into the cream cheese. Pour the cream into a piping bag with a large star-shaped spout and spread in large tuffs on the muffins. Sprinkle with coconut chips. Chill for about 1 hour.