Cambodian Mango and Coconut Cupcakes
Recipe type: Baking
Cuisine: Cambodian
Prep time: 
Cook time: 
Total time: 
Serves: Dozen
This recipe was inspired by the ingredients and flavours I encountered when I was in Cambodia - the palm sugar, mango and toasted coconut I found and fell in love with when I was over there.
  • 250g butter
  • 250g palm sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 185g self raising flour
  • 60g plain flour
  • 185ml milk
  • 300g cream cheese
  • 60g butter
  • 1 teaspoon vanilla extract
  • 400g icing sugar
  • 4 tablespoons of dessicated coconut
  • 1 teaspoon palm sugar
  1. Preheat the oven to 180 degrees.
  2. For the cupcakes, whip the butter and sugar together until it has a light and fluffy consistency.
  3. Add the rest of the ingredients – remember to sift! – and pour into the cases.
  4. I made 18 cupcakes by filling the cases ⅔ full.
  5. Bake for 10 – 12 minutes until the cakes are golden brown.
  6. For the icing, whip the butter and cream cheese.
  7. Slowly work in the vanilla extract and sifted icing sugar until it has achieved the desired consistency. Place in the fridge.
  8. Once the cupcakes are done, place them on a cooling rack while you complete the topping.
  9. In a small saucepan or frying pan, add the palm sugar and dessicated coconut to toast it lightly.
  10. This step is one you have to keep an eye on – once the coconut has turned brown pop it into a bowl.
  11. Add a dollop of mango jam on top of every cupcake once they have cooled.
  12. With a piping bag, pipe the cream cheese frosting over each cupcake before sprinkling the coconut.
Recipe by Islandbell at