Dried mango and creamed coconut give these little cakes a nice tropical flavour, made even better with a hint of orange. These are also a good way of getting fruit into the kiddies.
70g/2 1/2 oz dried mango, chopped finely
zest of 1 orange
3 Tbs orange juice
25g/1 oz creamed coconut
85g/3 oz butter, softened
70g/2 1/2 oz caster sugar
85g/3 oz self raising flour
Put the mango and orange juice in a small bowl and leave to stand for 2 – 3 hours until the juice is mostly absorbed.
Pre heat oven to 180C/gas 4. Line a cupcake tin with mini paper cases. Finely grate the coconut.
Put the coconut, butter, sugar, egg, flour and orange zest in a bowl and beat together until smooth and pale. Stir in the mango and any unabsorbed orange juice.
Using a teaspoon put the mixture into the mini paper cases. Bake for 20 minutes or until risen and just firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.
Makes approx 18 mini cupcakes.