Lemongrass Coconut Mango Cupcakes
- COCONUT CAKE FILLED WITH MANGO JAM AND TOPPED WITH COCONUT LEMONGRASS FROSTING -
Ingredients:
Coconut Cake
Mango Jam
Lemongrass Frosting
Method:
Coconut Cake
Pulse all dry ingredients in the food processor. Add the agave and water through the feed hole while the machine is running. Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further. Line a cupcake mould of your choice with cupcake papers or cling film and fill ¾ with the dough. Once full, use your thumb and forefinger to make a hole in the center. Put to one side while you make the jam.
Mango Jam
Sieve the mango from the soaking liquid. Reserve the flavourful soak liquid to add to smoothies or mix with sparkling water for a refreshing Spring time drink. In a food processor, pulse the mango until it’s still chunky, but thickened. Sometimes large pieces of mango get stuck to the side of the processor bowl, so stop mixing half way through and scrape the bowl down. Once all is combined, scoop a teaspoon at a time of jam inside the hole you made in the cake. Store jam in a sterile jar where it will keep 2 weeks in the fridge.
Lemongrass Frosting - I suggest making this first as it needs time to set.
Combine first 5 ingredients in the vita mix and blend on high speed, using the tamper stick to keep things moving. This will be a very thick mixture and you want it thick like this. Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine. Transfer to a mixing bowl or storage container and put in the fridge to cool and thicken, about 2 hours. Once thickened, and you have filled the cupcake with jam, use a pastry bag to pipe frosting on top of the cupcake.
Ingredients:
Coconut Cake
- 180g - Coconut desiccated
- 180g - Nut flour
- ½ - Vanilla pod, scraped and empty pod reserved
- 50g - Agave
- 50g - Water
Mango Jam
- 150g Dried mango
- ½ c Fresh orange juice
- Water, as needed to cover the mango
Lemongrass Frosting
- 300g Cashews -soaked and rinsed
- 6 drops, Lemongrass essential oil (can be substituted with orange essential oil)
- 75g Water
- 30g Lemon juice
- 50g agave
- 175g Xylitol or coconut sugar - powdered
- 200g Coconut oil - melted
- ¼ - ½ tsp Ground turmeric ( colour of powders vary, start with ¼ tsp )
Method:
Coconut Cake
Pulse all dry ingredients in the food processor. Add the agave and water through the feed hole while the machine is running. Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further. Line a cupcake mould of your choice with cupcake papers or cling film and fill ¾ with the dough. Once full, use your thumb and forefinger to make a hole in the center. Put to one side while you make the jam.
Mango Jam
Sieve the mango from the soaking liquid. Reserve the flavourful soak liquid to add to smoothies or mix with sparkling water for a refreshing Spring time drink. In a food processor, pulse the mango until it’s still chunky, but thickened. Sometimes large pieces of mango get stuck to the side of the processor bowl, so stop mixing half way through and scrape the bowl down. Once all is combined, scoop a teaspoon at a time of jam inside the hole you made in the cake. Store jam in a sterile jar where it will keep 2 weeks in the fridge.
Lemongrass Frosting - I suggest making this first as it needs time to set.
Combine first 5 ingredients in the vita mix and blend on high speed, using the tamper stick to keep things moving. This will be a very thick mixture and you want it thick like this. Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine. Transfer to a mixing bowl or storage container and put in the fridge to cool and thicken, about 2 hours. Once thickened, and you have filled the cupcake with jam, use a pastry bag to pipe frosting on top of the cupcake.
| LemongrassCoconutCupcake |
