So I've had 112's "Peaches and Cream" stuck in my head, and an overwhelming urge to bake recently. Unfortunately, the local market did not have any frozen peaches. WOMP. No worries though, I don't think Q, Daron, Slim, and Mike will mind that I decided to go for mango instead :)
Mango and Cream Cupcakes
3 eggs
1/2 cup coconut flour
1/2 cup frozen mango purée
1/2 cup grapeseed oil
1/2 cup raw honey or agave
1 tbsp vanilla extract
1/4 tspn baking soda
1/4 tspn salt (optional)
Filling
1/4 cup frozen mango purée
1/2 tspn arrowroot powder
1/2 tspn water
Preheat your oven to 350F.
Whisk together the batter ingredients and spoon into a lined cupcake pan about 2/3 full.
In a small bowl, mix the arrowroot and water until well blended and add the mango purée. Scoop some of the filling into each cupcake and fill the remaining 1/3 with the remaining batter.
Bake for 20-25 min and let cool.
Mango Whipped Cream
1 can coconut milk
1/2 cup frozen mango purée
1/2 tspn vanilla extract
Cinnamon
Chill the coconut milk so that it separates properly (leave in the fridge for a few hours or overnight). Scoop out the firm coconut cream that is on top (use the remaining watery coconut mix to drink or use in a smoothie). Use a mixer and whip the coconut cream w the remaining ingredients until light and fluffy.
Top your cooled cupcakes with a dollop of mango whipped cream and enjoy! Happy nomming!
Note: the mango flavor is pretty subtle
1 comments:
ohmygoshhh, YUM!! Love mango in desserts
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