Coconut Mango Cupcakes

Mango curd

1. Place the mango and sugar in a blender and puree until it is smooth.
2. Pour the mango puree into a saucepan and cook over medium-high heat until the mixture is hot but not boiling.
3. Whisk the egg yolks together in a large non-reactive bowl and in a separate small bowl mix add the lime juice and sprinkle the gelatin over it to let it dissolve.
4. When the mango puree is ready add it to the egg yolks very slowly, whisking constantly. Then pour the mixture back into the saucepan and cook over medium-high heat, stirring constantly until the mixture thickens, 5-7 minutes. Note: You can tell when it is thick enough by dragging your spoon through it. If it leaves a trail in the mango curd then it is ready.
5. When the curd is thick enough remove it from the heat and stir in the gelatin mixture and the cold butter stirring until everything is dissolved.
6. Pour the curd through a fine mesh strainer into a glass bowl. This will remove any bits of egg that may have cooked in the heat. Then cover the curd placing plastic wrap directly against the surface of the curd and put it in the refrigerator until it has cooled completely and firmed up enough to spread, at least 3 hours.
7. Note: This makes a lot of mango curd. If you have more than you can use you can freeze it for later or just fold it into some whipped cream and eat it throughout the week….don’t judge me!

Cupcakes

1. Heat oven to 350°F
2. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
3. Pour cake batter into a greased muffin tin filling each tin 1/2 full.
4. Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
5. Cool completely.

Frosting

1. In a mixing bowl beat the butter until it is creamy.
2. Slowly add the powdered sugar until it is thoroughly mixed together.
3. Add vanilla and 1 tablespoon of milk and keep mixing.
4. Add more milk until you reach the texture you want.

Assembly

1. Cut a small core out of each cupcake and fill with the mango curd.
2. Place the top of the core back on top of the cupcake.
3. Frost the cupcake and if you want to add a little extra coconut flavor sprinkle it over the frosting.