Fresh mango cupcakes

Home Magazine
Prep Time: 00:15
Servings: 24
Cooking Time: 00:20
  • 250ml - castor sugar
  • 150g - fresh or tinned mango, drained and coarsely chopped
  • 30ml - mango juice
  • 30ml - water
  • 3 - eggs, beaten
  • 80ml - dessicated coconut
  • 90g - butter, cubed
  • 325ml - icing sugar, sifted
  • 310ml - buttermilk
  • 625ml - self-raising flour
Line two muffin tins with cupcake liners. Sift the flour into a large mixing bowl. Cream the butter and castor sugar until light and fluffy. Mix the buttermilk, egg, coconut and mango pieces. Add the other ingredients to the buttermilk mixture and stir through.

Divide the batter among the liners and bake for 20 minutes until golden brown and done. Leave the cupcakes

in the pan for a few minutes to cool before turning them out.

Prepare the icing:

Gradually stir the water and mango juice into the icing sugar until it reaches the right consistency and then spread a layer over each cupcake. Use a piping bag and nozzle to decorate each one with an orange chrysanthemum.

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