Cupcake Recipe No. 3 (August)

Wish you were on the beach with something tropical to feed your late-summer sweet tooth? Or maybe, you ARE on some exotic beach (lucky duck) and you want a dessert to match your atmosphere. In either case, this next cupcake is bright and slightly tangy; it's one that you're sure to enjoy.

#3: Mango Cupcakes with Buttercream Frosting and Coconut

CUPCAKES
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup oil
1/2 cup sugar
1 tsp. vanilla
1 egg
1 cup mango pulp (can often be found at Indian grocery stores)
1/4 cup water

Preheat oven to 350°F and line cupcake pan with cupcake liners.
Mix all ingredients together. Beat with electric mixer until well-blended.
Pour mixture into liners and then bake for about 20 minutes, or until toothpick comes out clean.
Allow to cool on rack.

FROSTING
1 stick butter, room temp.
2 1/2 cups confectioner's sugar
1/4 cup milk
1/2 tsp. vanilla
dash of almond extract
shredded coconut

Beat butter until smooth and creamy.
Add sugar, milk, vanilla, and almond extract and beat until the mixture reaches a spreadable consistency. Add additional sugar if needed.
Frost cooled cupcakes and dip in coconut. Top with mango and toasted coconut.