Mango Cupcakes With Mango Buttercream Frosting
Try this Mango Cupcakes With Mango Buttercream Frosting recipe, or contribute your own.
Try this Mango Cupcakes With Mango Buttercream Frosting recipe, or contribute your own.
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all purpose flour
- 1 tsp pure vanilla extract
- for mango cupcakes:
- 1 tsp cardamompowder
- sift all the ingredients into a bowl and set aside
- in another bowl beat together until well-mixed:
- 1 1/2 cups mango pulp or puree
- 1/3 up canola oil
- 2/3 up granulated sugar
- for mango buttercream frosting:
- 8 tbsp (1 stick) vegan butter like earth balance
- 8 tbsp vegetable shortening
- 2 cups powdered sugar (i’ve seen recipes that use more th you might try adding more. but 2 cups, i found, was just perfect).
- 1/4 up mango pulp or puree
- Carbohydrate 12.6007078226465 g
- Cholesterol 25.6585277766732 mg
- Fat 16.4774925296896 g
- Fiber 0.42010864996445 g
- Protein 2.13613601754781 g
- Saturated Fat 8.39625120072803 g
- Serving Size 1 1 Serving (48g)
- Sodium 69.1465351794837 mg
- Sugar 12.1805991726821 g
- Trans Fat 0.969371749143226 g
- Calories 209 calories
Step-by-step
- Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
- Divide the batter equally among 12 cups of a standard-sized muffin panlined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top (it’ll still taste delicious, though :) )
- Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
- Cream together the butter and shortening until they are fluffy, about 1 minute.
- Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
- Frost the cupcakes after they’ve cooled completely.
Bakers frequently ruin fruit-based cupcakes by overmixing the flour once the liquid components are introduced, which develops the gluten network and creates a tough, rubbery crumb rather than a tender cake. Sifting the all-purpose flour, baking powder, baking soda, salt, and cardamom powder together beforehand ensures even distribution of the leavening agents before any moisture touches them. Canola oil provides a permanently liquid fat at room temperature, yielding a more moist crumb than solid butter would in the batter, though melted coconut oil can serve as a direct one-to-one replacement if preferred. When combining the wet and dry portions, abandon the electric mixer in favor of a hand whisk, stirring strictly until the flour streaks disappear. Distributing the batter evenly into twelve lined muffin cups requires precise portioning; smoothing the tops with an offset spatula prevents uneven, domed peaks from forming during the bake. The oven must maintain a steady 350 degrees Fahrenheit, and baking typically takes about twenty-seven minutes, verified when a wooden toothpick inserted into the center emerges free of wet batter. For the topping, creaming the vegan butter and vegetable shortening together for a full minute incorporates necessary air pockets before the mango puree and powdered sugar enter the bowl. Adding the powdered sugar in two separate stages prevents powdery clouds from escaping the mixing bowl while ensuring smooth incorporation. Frosting must wait until the baked bases cool completely to internal room temperature, otherwise the high fat content in the buttercream will melt and slide off the sides.
