1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
2
tablespoons finely chopped crystallized ginger
1/2
cup flaked coconut, toasted
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Steps
1
Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
2
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
3
Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
4
In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.
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Fresh mango (peeled and chopped) can be used instead of jarred, but make sure the mango is ripe for the most flavorful cupcakes. If it doesn’t yield to pressure when pressed, let it ripen at room temperature.
To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Crystallized ginger is candied, sugared ginger and available in the spice section.
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