2. Divide the batter among the liners
and bake for 20 minutes until golden
brown and done. Leave the cupcakes
in the pan for a few minutes to cool
before turning them out.
3. Prepare the icing: Gradually stir
the water and mango juice into the
icing sugar until it reaches the right
consistency and then spread a layer
over each cupcake. Use a piping bag
and nozzle to decorate each one with
an orange chrysanthemum ? use the
butter icing recipe included with the
coconut cake recipe on this page.
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