Remembering Bangkok: Banana & Mango Cupcake

This cupcake is inspired by my Grandparents & Bangkok.   We went during the Easter holidays this past April 2017. My grandparents introduced me lots of  different foods while I was there.  The mangoes we had were very sweet and the bananas very tasty;  I think I had both every single day I was there.  


Thank you, Grandparents, for a fantastic trip: it was time for family and being together again!  

Love, Jo



We tweaked our original concoction: we decided to make a plain banana cupcake (no coconut) and a coconut marscapone frosting (no mango puree).  For our mango topping, we decided to make a sugar glaze for the fresh mango pieces.

We adapted Benjamin Wong’s banana cupcake & marscapone frosting recipes from Cupcakes with Attitude.  We picked up the fruit glaze recipe from

Banana Cupcake, (makes about 12 cupcakes)BangkokCC5

  • 125g unsalted butter
  • 125g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 125g self-rising flour
  • 1 tsp cinnamon
  • 2-3 small ripe bananas (about 80g)
  1. Preheat oven to 180 degrees centigrade.
  2. Line cupcake tray with liners.
  3. Cream the softened butter with the sugar until well-mixed.
  4. Add eggs and beat till well-blended, light & fluffy.
  5. Fold in flour & cinnamon until just mixed.
  6. Mash the bananas in a bowl.  Fold gently into the batter until just mixed.
  7. Spoon batter into cupcake liners till about 3/4 full.
  8. Bake for 25 min.
  9. Remove from oven and cool for about 5min before transferring to wire rack.

Fruit Glaze BangkokCC4

  • 3/4 cup of water
  • 1/2 tsp lime (or lemon) juice
  • 1/2 cup of sugar
  1. Put ingredients in a small pot over a medium fire.
  2. Stir until thickened (about 5 minutes).
  3. Take off the fire and cool.

Coconut Marscapone Frosting

  • 250g marscapone
  • 50g icing sugar
  • 4 tsp Kara coconut powder
  1. Cream the marscapone.
  2. Add the icing sugar and coconut powder.  Mix well.

Putting it All Together

  1. Frost the cupcakes with the marscapone frosting.
  2. Cut up a Thai mango in to small chunks.
  3. Quickly stir the mango through the syrup and strain the mango pieces.
  4. Decorate the cupcakes with the mango pieces & with other decoration, as desired (we used chocolate balls).






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