Toasted coconut and dried mango slices for garnish
Instructions
First, make the cake:
Preheat oven to 350 degrees. Line 21 cupcake tins with liners. Set aside.
In the bowl of a stand mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate after each addition.
Sift together the flour, baking powder, soda, and salt. Add to the butter and egg mixture in 4 parts, alternating with the coconut milk and vanilla, beginning and ending with the dry ingredients.
Divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Allow cakes to cool for 3-5 minutes in the pan, then remove and allow to finish cooling on a cake rack.
To fill:
Using a paring knife, insert the knife about halfway between the edge of the cupcake and the center at a 45 degree angle, then cut a circle out of the center of the cupcake. You should end up with a cone of cake out of the center. Cut the top off of the cone, and reserve. Add about a teaspoon of the preserves to the well in the center of the cupcake, then replace the top of the cone over the opening in the cupcake. Repeat with the rest of the cupcakes, then frost.
Make the frosting:
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add in the powdered sugar and the salt, whisking on low speed until combined. Add the vanilla and the coconut milk, beating on high speed until light and fluffy and slightly increased in volume, about 2-3 minutes. Add more milk or powdered sugar as necessary to achieve your desired spreading consistency.
Assemble the cupcakes:
Using a piping bag, pipe the frosting onto the cupcakes. Immediately place two small pieces of dried mango into the frosting (you may need to cut the mango into smaller pieces using kitchen shears) and sprinkle with the toasted coconut. Allow frosting to set, then display and enjoy!