Makes 24
Preparation time: 15 minutes
Baking time: 20 minutes
Oven temperature: 180ºC

• 625ml (375g) self-raising flour
• 90g butter, cubed
• 250ml (220g) castor sugar
• 310ml buttermilk
• 3 eggs, beaten
• 80ml (30g) dessicated coconut
• 150g fresh or tinned mango, drained
• and coarsely chopped

GLACÉ ICING

• 30ml water
• 30ml mango juice
• 325ml icing sugar, sifted

1 Line two muffin tins with cupcake liners. Sift the flour into a large mixing bowl. Cream the butter and castor sugar until light and fluffy. Mix the buttermilk, egg, coconut and mango pieces. Add the other ingredients to the buttermilk mixture and stir through.
2 Divide the batter among the liners and bake for 20 minutes until golden brown and done. Leave the cupcakes
in the pan for a few minutes to cool before turning them out.
3 Prepare the icing: Gradually stir the water and mango juice into the icing sugar until it reaches the right consistency and then spread a layer over each cupcake. Use a piping bag and nozzle to decorate each one with an orange chrysanthemum.

Words and image: Home magazine