TROPICAL MANGO VANILLA CUPCAKES #DESSERT #MANGO
These stunning cupcakes consolidate the kinds of mango and coconut for a tropical pizazz. The buttercream icing is made with a new mango decrease for a wonderful taste of mango. The vanilla cupcake is soggy, rich, and rich with a trace of coconut.
This is one of my first plans from when I initially begun this blog. It's a fan most loved and a family most loved also. I've as of late balanced this formula somewhat to give it better and progressively steady outcomes. The greatest change I made was to the buttercream. The first formula utilizes new mango puree, and keeping in mind that the taste was there, it wasn't as pervasive as it could be. So I've refreshed the formula to utilize a new mango decrease for more flavor and a thicker consistency.
Ingredients:
MANGO REDUCTION:
- 1 heaping cup of fresh diced mangoes (see notes for substitutions*)
CUPCAKES:
- 1 & 1/2 cups (188g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1 large egg (or 1/4 cup of unsweetened applesauce)
- 1/4 cup (60ml) coconut flavored yogurt (see notes for substitutions**)
- 1/2 cup (125ml) milk
- 1 tsp vanilla
BUTTERCREAM:
- 3/4 cup (170g) unsalted butter, room temperature
- 1/2 cup (125ml) mango reduction
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 4 cups (500g) powdered sugar
Instructions:
MANGO REDUCTION:
- Puree the diced mangoes until smooth using a blender. Measure out 1 cup and pour into a small saucepan.
- Bring the puree to a simmer on the stovetop over medium-low heat. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool while preparing cupcakes and frosting.
CUPCAKES:
- Preheat oven to 350°F and line a muffin pan with 12 paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk the melted butter with the sugar. Mix in the egg, yogurt, milk, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter into the 12 paper liners. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
BUTTERCREAM:
- Beat the butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
- Add in the powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar. Frost as desired.
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