In Guatemala mangoes are in season right now, and I had some ripe ones just sitting in my fridge. It occurred to me…mango cupcakes? And here they are. The frosting is not too sweet, and you can really taste the mango in the cupcake.
A The Foodies’ Kitchen Original Recipe
Yield: 12 cupcakes
1 1/4 cup all purpose flour
2 tsp. baking powder
3/4 cup sugar
1 stick of butter at room temperature
2 tbsp. milk
3/4 cup ripe mango puree
¼ teaspoon grated fresh ginger
1/8 teaspoon salt
2 sticks of butter
2 ½ cups confectioner’s sugar
¼ cup ripe mango puree
1 teaspoon vanilla extract
- Preheat oven to 350. Line your muffin pan with cupcake liners. Beat the butter and slowly add the sugar to it, beating until the sugar is dissolved. Add the eggs, one at a time into the mixture, and beat well.
- In another bowl, measure the flour and the baking powder. Pour dry ingredients into the butter mixture and mix well. Then add the mango puree and the milk and continue mixing. Don’t over beat!
- Pour into pan and bake for about 26 min. A toothpick inserted in the middle should come out clean.
- To make the frosting, beat the butter until it is light and fluffy, add half of the confectioner’s sugar, mango and vanilla and continue beating until the sugar is dissolved, about 1 min. Add the rest of the sugar and continue beating, for about another minute. Wait for the cupcakes to be completely cooled before frosting them.
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