Mango Cupcakes with Lemon Glaze
1/2 cup butter
1 1/2 cups sugar
1 1/2 cups mango pulp (I used frozen mango pulp)
2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
3/4 cup sweet coconut flakes
2 cups powdered sugar
3 1/2 tablespoons fresh lemon juice
zest from 1 lemon
Preheat the oven to 350'F. Prepare your muffin tins with paper liners
Cream the butter then gradually add the sugar
Beat in the eggs one at a time
Add the mango pulp and beat well
Sift together the flour, baking powder, baking soda, ginger and salt
Alternately add the flour mixture and the buttermilk to the mango mixture
Add the vanilla and blend
Add the coconut flakes and blend.
Fill each paper lined muffin tin about 3/4 full
Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
Combine the ingredients for the glaze and drizzle over the top of each cooled cupcake.
Pairs Well With
Over in the form section here on BakeSpace we had a "challenge" to make a Haitian dish. The original recipe I discovered and was going to make was a mango coffee cake. I couldn't leave well enough alone and altered the recipe a bit and came up with these moist, tasty cupcakes with a tart lemon glaze.