We’ve been swept up along with rest of the world in olympic madness, and of course we had to do some Rio themed baking! So we whipped up this batch of mango coconut and lime cupcakes!


We knew we wanted something with a tropical flavour but couldn’t settle on just one or two flavours, so we went for three. The sponge of the cupcake is mango and lime flavour which is topped with a creamy coconut frosting with a hint of lime. 


If there’s one thing we knew these cupcakes should be, it’s moist (we know there’s a lot of you out there that probably hate that word, brace yourselves, we’re going to say it a couple more times). As well as adding in lime zest to the sponge, we also added some mango juice and some pulp that we’d blended in the food processor. Then as if that was going to make the cake moist enough, once it was cooked we soaked the sponge in a mango and lime syrup, just to make it extra moist…. moist.


Our decoration had to be something olympic themed, so decided to pipe some royal icing out to create an olympic rings cupcake topper! This was super easy to do, we just mixed up some royal icing and separated it into 5 bowls and coloured each one a colour of the rings, blue, black, red, yellow and green. Then we just printed out a sheet with a load of the olympic rings on as a template, we made ours about 3cm wide. Covered the sheet of paper with some cling film , then piped out the rings and left to completely dry. We piped 2 layers of icing to create our rings, so they were thick enough not to break when you peel them off the cling film (trust us on how easy they are to break…) as long as they’re at least 2-3mm thick then you’re good to go!


If you do make these cupcake toppers, be aware that if you leave them on the cupcakes for too long then the moisture from the frosting will cause them to wilt and bleed (not a pretty sight…) so if you’re wanting to make them a day or 2 in advance, just leave them off until a couple hours before you want to serve them!


Mango, Coconut and Lime Cupcakes
Yields 12
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For the sponge
  1. 220g plain flour
  2. 1.5 tsp baking powder
  3. 130g caster sugar
  4. zest 1 lime
  5. 1/3 of a mango
  6. 100ml mango juice
  7. 70ml milk
  8. 60ml corn oil (or vegetable oil)
  9. 2 egg
  10. 60g butter
For the syrup
  1. juice 1 lime
  2. 40g caster sugar
  3. 150ml mango juice
For the frosting
  1. 70g butter
  2. 3-4 tbsp milk
  3. juice 1/2 lime
  4. 2 tbsp creamed coconut
  5. 300g icing sugar
For the sponge
  1. Place your fresh mango in a mini food processor and blitz until you have a smooth paste, add in the eggs, mango juice, lime zest, oil and milk and pulse a couple more times till you have a consistent mixture.
  2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add in the flour, sugar and baking powder and mix for a couple seconds to incorporate everything.
  3. Then add in the butter and mix until you have a breadcrumb like texture.
  4. Whilst mixing on a slow speed, slowly pour in the wet ingredient mixture. Once everything is combined, whisk on a medium-high spped for 30 secs - 1 min.
  5. Bake at 150 degrees for about 30 mins or until lightly golden and a skewer comes out clean.
For the syrup
  1. Place all the ingredients in a small pan on a medium heat, stirring occasionally, until the mixture begins to boil. Allow to boil for 2-3 mins, then take off the heat and set aside to cool slighty.
  2. Take a cocktail stick and poke several holes in each cupcake, then spoon the syrup over, about 3-4 tsps on each cupcake, this is best done whilst the cakes are still warm.
For the frosting
  1. Place the creamed coconut in a small bowl with about 1/2 tsp water and mix to make a paste.
  2. In a large bowl or the bowl of a stand mixer with the paddle attachement, cream together the butter and coconut for about a minute.
  3. Add in the icing sugar a little at a time, making sure to mis slowly to avoid making a mess!!
  4. After you've added about half the icing sugar, add in the milk and lime juice. Then carry on adding the icing sugar bit by bit.
  5. Once everything is combined turn the mixer to high and whisk for 1-2 mins so the mixture is light and fluffy.
  6. Place into a piping bag fitted with a large round nozzle and pipe swirls onto each cupcake.
  7. Add the olympic ring topper and serve!
Baking a Mess https://www.bakingamess.co.uk/

These cupcakes don’t have to just be for the olympics, the delicious tropical flavours are great any time! It’s just useful to have the excuse to bake them… especially when they look so cute with their little homemade toppers (if we do say so ourselves…)