No flavour evokes summer like mango. Simple mango cupcakes taste great with fluffy mango sponge, silky mango buttercream, mango coulis filling, and more mango on top! Enjoy this summer cupcake with real mango puree without extract or flavouring.
Make Mango Coulis
Place all mango flesh in a saucepan after slicing.
4 mangoes Stir sugar and lemon juice into mango over medium-low heat to avoid burning or sticking.
Cup Sugar, 1 tsp Lemon Juice
2
Allow it to simmer for 10 minutes until the mango has broken down and the juices have thickened.
Remove from heat, let cool for 5 minutes, then blend or process until smooth.
3
Sieve mango puree to remove fibres.
Before using, wrap in plastic and cool completely.
4
Make Mango Cupcakes
Preheat oven to 335°F / 170°C and line muffin pan.
Combine milk, eggs, and vanilla. Set aside after a light whisk. 3 Eggs, 1 Tbsp Vanilla
5
Ingredients: Ingredients: 1 cup sugar, 2.5 cups cake flour, 1 ½ tablespoon baking powder, ½ teaspoon
Each small butter chunk should be added slowly. Once in, it should resemble chunky breadcrumbs.
6
Mango Italian Meringue Buttercream Recipe: Ingredients: Ingredients: 1 cup sugar, 2.5 cups cake flour, 1 ½ tablespoon baking powder, ½ teaspoon
Slowly add each small butter chunk. Inside should be chunky breadcrumbs.
7
Put Mango Cupcakes Together
After cupcakes cool, core them with a cupcake corer or spoon.
Place 1 teaspoon mango coulis in each cupcake. Putting the 'tops' back in the middle or eating them doesn't matter.
also see
also see
STRAWBERRY CUPCAKES WITH STRAWBERRY FILLING RECIPE