A new twist on the Aussie classic, these Mango Lamingtons are a great way to celebrate Australia Day.
1/2Cupplus 2 Tablespoons Milkof choice
3/4Cupcanned Coconut Creamfrom a can left opened in the fridge overnight
1/2Cuppuréed Mangoapprox 100 grams
Unpeel the cupcake liners from the cooled baked cupcakes.
Dip the cupcakes into the partially set mango jelly and roll them around. Use a fork to help roll the cupcakes around to ensure it is evenly coated.
Immediately roll the cupcake in the desiccated coconut and place on a lined tray.
Repeat with the remaining cupcakes.
Place the Mango Lamingtons in the fridge for 2-4 hours, to allow the jelly to set.
Once set (the cupcake may still be sticky but the jelly and coconut will be stuck to the cupcake), cut the cupcake in half horizontally and fill with the Mango Cream.
Serve immediately or store in the fridge.
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
Add the milk and whisk until combined.
In a separate bowl sift the coconut flour and baking powder.
With the mixer on medium/low add the flour mixture.
Place 8 normal cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 17 - 20 minutes for normal sized.
Remove from the oven.
After 5 minutes remove from cakes from the tray and allow to cool.
Place the thawed (or fresh) mango in a blender and puree.
Sprinkle the gelatin over the boiling water and whisk until dissolved.
Add the gelatin to the mango puree and whisk/blend til combined and smooth.
Pour jelly into a bowl and allow to sit in the fridge for approximately 1 hour, or until it is the consistency of egg whites. If the Jelly sets too firm then use a blender or whisk to break it up to the desired consistency.
Remove the thickened cream from the can and discard the watery remains.
In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until combined
Add the pureed Mango and whisk until combined.
The cream may be runny and needs to be placed in the fridge for at least 4 hours to thicken.
If you want to stabilise the cream (ie make it thicker and stronger); sprinkle the gelatin over 1 Tablespoon of water and allow to thicken for 5 minutes. Gently melt the thicken mixture over a very low heat and add to the cream, whisking in to combine. Place the stabilised cream in the fridge for at least 4 hours before using.
Make the Mango cream first, then the cupcakes and the jelly.