Mango Cupcakes with Lemon Glaze
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat the oven to 350'F. Prepare your muffin tins with paper liners
  2. Cream the butter then gradually add the sugar
  3. Beat in the eggs one at a time
  4. Add the mango pulp and beat well
  5. Sift together the flour, baking powder, baking soda, ginger and salt
  6. Alternately add the flour mixture and the buttermilk to the mango mixture
  7. Add the vanilla and blend
  8. Add the coconut flakes and blend.
  9. Fill each paper lined muffin tin about 3/4 full
  10. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
  11. Cool completely.
  12. Combine the ingredients for the glaze and drizzle over the top of each cooled cupcake.
RECIPE BACKSTORY
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.