Thursday, July 3, 2014

Mango Margarita Cupcakes

I entered a bake off earlier this year and the "iron chef" ingredient revealed at the last minute was mango.
The bake off was held at a friend's bar, so I opted for this mango margarita cupcake to marry the mystery ingredient with the margarita aspect of a bar! I didn't win with these, but they were tasty!
yield: 12 cupcakes

for cupcakes
2C all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
½C mango, pureed
zest & juice of one lime
¼C buttermilk
½C butter, room temperature
½C wildflower honey
2 eggs, room temperature

for frosting
½C butter, room temperature
½C mango, pureed
zest & juice of one lime
2 tbs wildflower honey
5C powdered sugar

  1. for cupcakes: Preheat oven to 350°.
  2. Line muffin tins with cupcake liners (or grease if not using liners).
  3. Sift together flour, baking soda, baking powder, and sea salt; set aside.
  4. In a small bowl, combine mango purrs, lime zest and juice, and buttermilk; set aside.
  5. In the bowl of a stand mixer fitted with paddle attachment, cream butter until fluffy.
  6. Add honey, mix well.
  7. Add eggs one at a time, mixing well between each addition.
  8. Add half of the dry mixture to the butter mixture on low speed until just combined.
  9. With mixture on low speed, slowly add the mango mixture.
  10. Add remaining dry ingredients until just combined.
  11. Fill cupcake liners ⅔ full.
  12. Bake 18-22 minutes, until a toothpick comes out clean.
  13. Let cupcakes cool completely.
  14. for frosting: In the bowl of a stand mixer, cream butter for 4 minutes until light and fluffy.
  15. Add mango puree, lime zest and juice, and honey; mixing until well combined.
  16. Add powdered sugar, 1 cup at a time, until incorporated. 
  17. Beat on medium-high speed for 4 minutes.
  18. Pipe (or spread) frosting on to cooled cupcakes.
  19. Enjoy!

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