21 Apr Recipe Redux: Coconut Mango Cupcakes

“Reduxing” cupcakes isn’t an easy task. It seems that without the sugar and frosting it just never tastes the same. Thankfully, summer is right around the corner (along with swimsuit season) and mangoes are (drumroll)… in season and better yet, cheap! There is really no need for the double dose of sugar when you add these juicy delights into the batter. This fruity cupcake tastes like the tropics, and we’ve nixed the calories by substituting coconut milk for butter and adding in fresh mango, topped with a fat free greek yogurt frosting. Aloha healthy, or should I say bikini?

As Robin’s intern I have thoroughly enjoyed my monthly recipe redux tasks! Sadly, this was my last as I will be finishing my internship with Robin at the end of this month:( Thank you Robin and Recipe Redux for challenging me to think outside the boxed cake mix! 

This cupcake recipe was adapted from Sarah Matheny’s Peas and Thank you cookbook.

CUPCAKE:

• 1.5 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 2/3 cup coconut milk (light)
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 2/3 cup organic cane sugar
• 1/3 cup orange juice
• 2/3 cup shredded coconut flakes
• 1 cup diced mango

FROSTING:

• 8 oz cup 0% fat greek yogurt 
• 1/2 teaspoon vanilla extract 
• 1 tablespoon honey
• 1/4 cup shredded coconut flakes
• Top off with toasted coconut flakes for appearance (toasting at 350 degrees for 6 minutes) 

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