Today is my housemate and friend of six years Aimee's birthday. Her favourite food in the whole world is mango, so it felt only right to make her some cupcakes with a very definite mango influence to them. Aimee hates coconut so I went with mango and lime instead.
The recipe will make 24 cupcakes and enough lime buttercream icing to cover them all (lucky as it's her 24th).
To make a batch of tropical mango and lime cupcakes you will need:
1 cup of plain flour
1 tsp baking powder
1/4 cup soft salted butter
1/3 cup granulated sugar
2 eggs
1/3 cup milk
Grated rind of 1 lime
1/2 cup finely chopped mango (I used tinned mango as unfortunately mangos in January in the UK are few and far between and not very nice if you do buy a fresh one!)
1/2 cup soft salted butter
4 cups icing sugar
Juice of 1 lime
A little lime zest
A little chopped mango
Begin by preheating the oven to 180C (fan, 170C) and lining the baking tray with paper cases.
Cream the butter and sugar together until creamy. Sieve the flour and baking powder into this, adding a little bit of milk as you sieve it in too keep the consistency nice and mixable. Add the eggs one at a time. The trick is to only add ingredients a little at a time so that the batter doesn't go lumpy.
Add in the zest of the lime and the chopped mango and give a stir. Remember you'll need a little of each of these for decoration!
Pour the batter into the prepared cake cases and bake for 10-14 minutes. The mix will not rise as much as a usual cupcake mix as fresh fruit adds weight to the mixture.
While the cakes cool make the frosting. Beat the butter until creamy before adding the sugar a little at a time as well as a squeeze of time juice until a good consistency - firm enough to hold the shape you form it into. I then piped the frosting onto the cakes using a star tip but you're welcome to spread the frosting if you don't have access to a piping bag.
Finish by decorating with a little of the lime zest and a small piece of mango.
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