These soft Mango Cupcakes are filled with crushed pineapple and topped with a light and fluffy mango frosting. A delicious tropical cupcake perfect for the warmer weather!
For the frosting:
Ingredients:
For the cupcakes:- 1 stick (113g) unsalted butter OR Stork baking spread*, at room temperature
- 1 cup (200g) caster/white sugar
- 2 large eggs
- 1 1/2 cups (210g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt, ONLY if using unsalted butter
- 3/4 cup (270g) mango pulp/purée
- 12 tsp pineapple crush, drained and squeezed dry in kitchen paper
For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- 2-3 tbsp mango pulp/purée
- Pinch of salt
- Sprinkles to decorate, optional
Instructions:
- Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
- Place the butter/Stork and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2-3 minutes.
- Get full recipe==>>anniesnoms.com
