Coconut Cupcake with Coconut Pudding Filling and Mango Frosting

yield: 4 dozen
recipe from littlesweetbaker

Coconut Pudding

Make this the night before.

2 c heavy cream
1 tbsp coconut flavor
1/3 c shredded coconut
1/4 c brown sugar
2 tbsp corn starch
1/4 tsp salt
1 tbsp coconut flour

Put brown sugar, cornstarch, salt and coconut flour in a bowl and mix well so all clumps are out. 

Put the heavy cream, coconut flavoring and shredded coconut in a medium pan and heat to boiling, stirring occasionally.

Once the mixture has come to a boil, add the dry ingredients and whisk briskly until thickened (will take less than a minute). Taste, add more shredded coconut or coconut flavoring if desired.

Cupcakes

1 lb 10 3/4 oz flour
2 tsp baking powder
1 tsp baking soda
16 oz unsalted butter, melted and cooled
4 c sugar
4 large eggs, room temp
1 c coconut yogurt
3 c whole milk
4 tsp vanilla

Preheat oven to 350F. Melt the butter in a medium pan and set aside to cool.

Mix the dry ingredients (except the sugar) in a bowl. Whisk together to get out any lumps. If your flour is lumpy, sift it.

Put the melted butter and sugar into a stand mixer bowl and mix thoroughly. Add the remaining wet ingredients and beat to combine. Add the dry ingredients and mix until incorporated. You may want to add the dry ingredients in a few batches.

Fill the lined cupcake tin 95% full and bake at 350F for 20 min.

Frosting

16 oz unsalted butter, room temp
10 oz cream cheese, room temp
1 c mango, pureed
13 c powdered sugar, sifted

Thoroughly mix the butter and cream cheese until combined. About 2 min.

Sift in 7 cups of powdered sugar. Mix thoroughly and then mix in the pureed mango. 

Sift in the remaining 6 cups of powdered sugar and mix thoroughly. Taste. 

• If it tastes too much like powdered sugar, you can add more cream cheese.
• If the mango isn't strong enough but the consistency is right, add mango flavoring.
• If too thick but the taste is right, thin it out with a little milk.
• If it's too thin, add more powdered sugar but watch the taste.

Assemble

Once the cupcakes cool, cone out the center, fill with pudding, put the cupcake lid back on.

Frost and top with toasted coconut and dried mango pieces.