Mango Coconut Cupcakes

Ingredients for 1 servings:

• 100 g sugar
• 2 m.-sized egg(s)
• 100 g butter
• 100 g flour
• 1 pack of pudding powder, vanilla
• 50 g desiccated coconut
• 2 tsp baking powder
• 100 g mango(s) (pulp)
• 100 g butter
• 50 g powdered sugar
• 3 tbsp coconut syrup
• 3 tbsp desiccated coconut
• 200 g double cream cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for 12 large or 24 mini muffins

Beat the eggs with sugar and room-temperature butter until creamy. Combine the flour with the pudding powder, desiccated coconut, and baking powder and stir a tablespoon at a time into the batter. If the batter is too thick, add a little milk. Fold in the chopped mango. Pour the batter into a muffin tin lined with baking cups and bake for 25 minutes at 170°C. For the frosting: Beat the icing sugar with the room-temperature butter and syrup until creamy. Then, using a whisk, fold in the room-temperature cream cheese and desiccated coconut. Transfer everything to a piping bag and pipe large dots onto the cooled muffins. Decorate with sprinkles.