Mango Cupcake

After making the mango cream cake, I have so many mangos and puree at home!  Adrian had a big tantrum last night, which made both him and Livie crying.  When they finally calmed down and fell asleep, I was stressed.  Looking at those bottles of puree in the fridge and my dear friend KitchenAid, I went to surf the internet for mango recipes.  I found this one which is super fast and easy to make.  Total time including measurement and oven time was only 30 mins.  Sounds good to me!  So I did it!  I’ll add the link to original recipe later.  Comment from my colleague was “mango taste was too mild”.  Since I can’t add more puree to the batter, I’ll add some diced mango in it.  That should enhance the flavour.  Here’s the recipe:

Mango Cupcake

Ingredients #1:

1/3 cup sugar (original recipe called for ¾ cup but I think it’s too sweet with the puree, can even be reduced to 1/4 cup of sugar if the puree you bought is very sweet)

½ cup butter (room temperature)

2 eggs

Ingredients #2:

1 ¼ cup self-rising flour

1 tsp baking powder

Ingredient #3:

2/3 cup mango puree

1/3 - 1/2 cup diced mangoes

Method:

• Preheat oven to 350F.


• Cream butter and sugar until sugar dissolved.


• Add eggs one at a time, beat well after each addition.


• Sift #2 and mix in with #1.


• Add mango puree.


• Scoop in lined muffin tray.


• Bake for 20 mins.

If you want mango cream topping, just whip 1 cup of fresh whipping cream and stir in 3oz of mango puree.  Add diced mango for decoration.  I didn’t have time to do these last night.