It’s mango season! The season for gorging on the many varieties of delicious,sweet, juicy mangoes šš
While wolfing down kilos of mangoes is great, it’s also fun to transform the fruit into delectable desserts. Even more joy! Case in point : the mango cheesecake mousse and these moist mango cupcakes.
These cupcakes are very easy to make, just a slight modification of basic cupcakes and made so mango-y with a big helping of freshly pureed mango pulp. Be careful not to eat all of it during prep!
There is a clear mango flavour but there is also a lovely hum of sweetness and vanilla. The cake itself is beautifully soft and tender, moist on the inside, with the perfect slightly crisp top.
There is no artificial colour added to the batter. This is all the work of the mighty fine Alphonso Mango. Make sure you use a ripe, sweet mango to get the most flavour and this gorgeous yellow hue!
You can have these just as is if you want, but sometimes one feels like fancy-ing up a little! Just a teeny tiny bit! I’m not big on buttercream or frosting in general, but since I decided to go this route, I chose the easiest option. Whipped Cream!
Make sure you use whipping cream (and not fresh cream) and whisk till the cream triples in volume. It’s really fun to watch! Once it’s at medium peaks, add the sugar and the vanilla and your frosting is ready! So simple!
But how is this complete without a little more mango? Just because!
Don’t these look like little mini Sunshines?
If there ever was an inviting looking cupcake, this is it!
Bright, moist, soft, just the right amount of sweet and mango-y. This is summer in a cupcake!
Make this and enjoy a little bit of summer love and joy!
Mango Cupcakes
Ingredients
Cake:
2 mangoes pureed (175g)
1 mango cubed
1/3 cup (55ml) oil
3/4 cup (150g) granulated sugar
2 eggs
1 tsp vanilla extract
1/8 cup(25 ml) milk
1.5 cups (180g) all purpose flour
1 tsp baking powder
1/4 tsp salt
Frosting:
75ml whipping cream
4 tbsp icing sugar
1/2 tsp vanilla extract
Directions
- Preheat the oven to 175C and line a muffin tray
- Peel and slice two mangoes. Puree the pieces till all the pieces have been broken down. It doesn’t need to a very smooth puree
- Mix the oil and sugar for 1-2 mins till well combined and light
- Add eggs one by one, mixing well after each addition. Mix in the vanilla
- Add the puree and mix well
- Sift the flour, salt and baking powder
- Add the flour and milk in alternate batches, starting and ending will flour (3 batches of flour, 2 of milk). After each addition, mix till just combined
- Fill each liner up to 2/3 way, smoothen the top. Bake at 175 for 30 mins. The cake is done when a tester comes out clean and the cake springs back to touch
- Take the cakes out of the oven and let them cool for 20 mins. Remove them from the pan and let them cool to room temperature
- Once the cakes are cool, make the frosting. Whisk the whipping cream for 3-5 mins till it triples in volume. Do this at medium speed and keep an eye on it so that it doesn’t split
- Add the vanilla and sugar and mix for 30s. Transfer to a piping bag and pipe as you would like
- Slice a mango and top each muffin with some cubes of fresh mango
My Tuck Box 
Published by