Tropical and funky, these cupcakes are perfect to serve at a pool party or barbecue. Don’t forget the frosting and the kiwi on top!
Yield 10 cupcakes
4 eggs, separated
1/3 cup of raw coconut nectar (can be substituted with raw honey)
1/2 tablespoon of apple cider vinegar
1 1/2 tablespoons of vanilla extract
1/4 cup of full-fat coconut milk (can be substituted with nut milk or whole milk)
1/3 cup of coconut oil, melted
10 ounces of mango chunks, fresh or defrosted
1/3 cup + 1 tablespoon of coconut flour
1/2 teaspoon of baking soda
A good pinch of salt
1 recipe of Mango Frosting
2 kiwis, sliced
To bake the cupcakes, preheat the oven to 350 degrees and line a muffin tin with 10 parchment muffin liners.
Beat the egg whites on medium-high (for me, about setting 8) until smooth but NOT stiff, about 3 minutes. Set aside.
In the food processor, blend the egg yolks, raw coconut nectar, apple cider vinegar, vanilla extract, and coconut milk until well-combined, about 2 minutes.
Slowly drizzle in the coconut oil and keep going for about a minute more.
To the wet ingredients, add the mango chunks. Blend until completely smooth, about 2 to 3 minutes. Your finished product should be golden yellow and the consistency of a thin pancake batter.
Fold the mixture in the food processor into the egg whites with a spatula. Make sure there are no clumps!
Once the wet ingredients are well-folded, sift in the coconut flour, baking soda, and salt. Gently stir with the spatula until homogeneous.
Evenly divide the batter among the muffin cups, smoothing the tops with the back of a spatula if necessary.
Bake until a toothpick comes out clean in the center and the cupcakes are firm to the touch, about 25 to 30 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to come to room temperature.
Frost with Mango Frosting and top with a kiwi slice.