Coconut Mango Cheesecake Cupcakes

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Vanilla cake with mango mixed through, cheesecake centre topped with cream cheese frosting and crushed ginger cookies and coconut on top – this cupcake feels like summer!

 

INGREDIENTS (makes 20)

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
200g Frozen mango pieces (or fresh)
Ginger Cookies (crushed to sprinkle)
Desiccated coconut (to sprinkle)

Cheesecake filling:
250g Philadelphia Cream Cheese
1 egg
3 tbsp icing sugar
1 tsp vanilla extract

Frosting:
Coconut Essence
1 batch of cream cheese frosting (chilled for a couple hours)

RECIPE

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

To prepare your cheesecake filling add your cream cheese to a large mixing bowl and mix until smooth. Next add your egg and mix until well combined.

Add the sugar and vanilla extract. Mix in until well combined. Cover with plastic wrap and store in the fridge.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add the mango and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Scoop about 1 ½ tsp of cheesecake filling in the center of the cupcake.

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

While your cupcakes are baking and cooling add coconut essence to your chilled cream cheese frosting and mix until just well combined. Store back in the fridge until you’re ready to pipe. You can also crush your cookies.

To frost your cupcakes fit the end of your piping bag with a 1M tip and pipe in a swirl as demonstrated in the video. Finish off with a sprinkle of crushed ginger cookies and desiccated coconut.