MANGO AND PINEAPPLE CUPCAKES
You know definitively when you bite into this cupcake that it’s a mango one, but not in an overpowering way. It’s also another of those fruits that tastes better the second day, like banana bread and carrot cake. I also added the mango pulp to the frosting and again it added the most amazing flavour.
For the pineapple middle, I drained pineapple crush and then squeezed as much of the liquid out as possible. Then I took my cupcake corer (I use the OXO one) and took the middle out of all of the cupcakes. Then you just need to trim the cores so you have a top, and spoon in 1tsp of pineapple to each cupcake.
To finish them off, pop the top back on and pipe a swirl of sweet, golden mango frosting on top. Then dig into these sunshine filled cupcakes and enjoy!
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!
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.
- Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated.
- Add in the flour, baking powder and salt and mix on low until the mixture begins to come together.
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get full intructions : anniesnoms.com
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