Honey Mango Margarita Cupcakes With Sea Salt |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 2 |
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From the National Honey Board, “Honey Feast” newsletter. Includes recipe for Mango Lime Buttercream Frosting to top these tropical cupcakes off to perfection! NOTE: Any mild-flavored honey such as Clover honey may be used instead of wildflower honey. Ingredients:
2 cups unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon sea salt |
1/2 cup ripe mango, pureed |
zest and juice of one lime (1/4 cup) |
1/4 cup buttermilk |
1/2 cup butter, softened |
1/2 cup wildflower honey (see note) |
2 large eggs |
1/2 cup butter, softened |
1/2 cup ripe mango, pureed |
zest and juice of one lime (1/4 cup) |
2 tablespoons wildflower honey |
4 -5 cups powdered sugar |
Directions:
1. FOR THE CUPCAKES:
2. Preheat oven to 350°F
3. Sift together flour, baking soda, baking powder and sea salt; set aside.
4. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.
5. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time.
6. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
7. With mixer running on low, slowly add the mango mixture.
8. Add remaining dry ingredients until just combined.
9. Fill paper-lined muffin tins 2/3 full.
10. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
11. Remove to wire rack; cool.
12. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired.
13. FOR THE MANGO LIME BUTTERCREAM FROSTING:
14. In a mixing bowl, cream butter until light and fluffy.
15. Add mango purée, lime zest and juice, and honey; mix well.
16. Add powdered sugar, 1 cup at a time, until desired spreading consistency.
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