Mango Filled Coconut Cupcake Recipe
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Date: 2019-10-31
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Comments and reviews: 10
Memoona Mehmood
I came to London a few weeks ago, more specifically, I came just to buy cupcakes from the shop and I LOVED THEMMMM I bought a selection of minis and this flavour was one of them Such a lovely taste I was excited to see the jammie dodger and the mini one just looked so cute but tasted even better. The chocolate was my fave and tastes so decadent. I did hope you'd have the rainbow cake but was told you have different flavours every day. The day I went there was the marble and salted caramel (still amazing. The girls in your shop are so nice and were not weird about me being totally star struck lol. Next time I come I'll definitely be placing an order
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I came to London a few weeks ago, more specifically, I came just to buy cupcakes from the shop and I LOVED THEMMMM I bought a selection of minis and this flavour was one of them Such a lovely taste I was excited to see the jammie dodger and the mini one just looked so cute but tasted even better. The chocolate was my fave and tastes so decadent. I did hope you'd have the rainbow cake but was told you have different flavours every day. The day I went there was the marble and salted caramel (still amazing. The girls in your shop are so nice and were not weird about me being totally star struck lol. Next time I come I'll definitely be placing an order
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Masha
Hi Jemma, what's the difference between normal buttercream and swiss meringue buttercream? I mean in terms of sweatness, decadence etc. I'm not a massive fan of classic buttercream, too sweet and buttery. I often opt for buttercream with creme pattissiere if it fits. :) maybe this can be another option
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Hi Jemma, what's the difference between normal buttercream and swiss meringue buttercream? I mean in terms of sweatness, decadence etc. I'm not a massive fan of classic buttercream, too sweet and buttery. I often opt for buttercream with creme pattissiere if it fits. :) maybe this can be another option
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Rk P
Jema, I really love your videos and I would like to try this one too but I would like to know if there could be a substitute for the self rising flour as we dun get self rising flour here. Like if I have to use plain flour then how much do I use? Please revert back
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Jema, I really love your videos and I would like to try this one too but I would like to know if there could be a substitute for the self rising flour as we dun get self rising flour here. Like if I have to use plain flour then how much do I use? Please revert back
reply
H Graham
Jemma Brilliant recipe I've a big family event coming up and I'd love to make a 9. 5 inch cake pan of this batter. Do you think were I to double your batter recipe, would it fill my pan adequately that once baked would cut nicely into two thin layers? Thanks
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Jemma Brilliant recipe I've a big family event coming up and I'd love to make a 9. 5 inch cake pan of this batter. Do you think were I to double your batter recipe, would it fill my pan adequately that once baked would cut nicely into two thin layers? Thanks
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Saiisha Khanna
Hi jemma I love love love it would make my day if you'd reply. pls pls pls reply I am a 10 year old and love baking I have already perfected the macaron and all your recipes you are my favorite youtuber I dream to be a successful baker like you one day
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Hi jemma I love love love it would make my day if you'd reply. pls pls pls reply I am a 10 year old and love baking I have already perfected the macaron and all your recipes you are my favorite youtuber I dream to be a successful baker like you one day
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Aisha Vadia
i made the curd following your steps exactly but my curd did not thicken and the yellow colour became tinted with brown. i kept cooking it for almost over 20 minutes but it did not make a difference. what could have gone wrong?
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i made the curd following your steps exactly but my curd did not thicken and the yellow colour became tinted with brown. i kept cooking it for almost over 20 minutes but it did not make a difference. what could have gone wrong?
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MY MOM LOVES ME
I have a question for any bakers out there or people with some more sense than I do, you can just add that curd with the eggs and mango in without cooking? I wasn't aware that with eggs you could eat it just like that?
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I have a question for any bakers out there or people with some more sense than I do, you can just add that curd with the eggs and mango in without cooking? I wasn't aware that with eggs you could eat it just like that?
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Andrea Thompson
Please, on your master class with fondant, you mention to leave it over night or at least 3 hours covered with a film and with a light book on top, is the cake suppose to be in the fridge or room temperature?
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Please, on your master class with fondant, you mention to leave it over night or at least 3 hours covered with a film and with a light book on top, is the cake suppose to be in the fridge or room temperature?
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Erika Veronese
Hi Jemma I really wanna make these but I'm not sure I'll be able to find coconut cream. I can use the extract for the buttercream, but what about the cupcake batter? could I possibly use coconut milk? thanks: )
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Hi Jemma I really wanna make these but I'm not sure I'll be able to find coconut cream. I can use the extract for the buttercream, but what about the cupcake batter? could I possibly use coconut milk? thanks: )
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katerina magod
Hey Jemma Just made the mango curd for my coconut birthday cake (it's on Sunday) and I'm telling you this is one hell of a delicious curdwonderful flavor Thank you so much for the recipe Greetings from Greece
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Hey Jemma Just made the mango curd for my coconut birthday cake (it's on Sunday) and I'm telling you this is one hell of a delicious curdwonderful flavor Thank you so much for the recipe Greetings from Greece
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