Recipes

Mango Cupcakes with Lemon Glaze

Cupcakes 

• Cooking Time: 25
• Servings: 18
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 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
• Glaze:
• 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.

Cool completely.

Combine the ingredients for the glaze and drizzle over the top of each cooled cupcake.

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.

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