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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Entered for Safe-keeping, these are very Cinco de Mayo festive. From woman's World 8/2/10. Cooling time was excluded from preparation time; estimate total elapsed time to be 2 hours, 5 minutes. Ingredients:
1 1/2 mangoes, peeled, pitted |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup granulated sugar |
1/2 cup butter, at room temperature |
2 eggs |
3 1/2 ounces mango baby food (1/3 cup) |
2 teaspoons grated lime zest |
1 cup butter, at room temperature |
3 cups confectioners' sugar |
3 tablespoons milk |
light green decorator sugar, for garnish (optional) |
12 lime slices, for garnish (optional) |
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
2. Dice mango; reserve.
3. Combine flour, baking powder and salt.
4. On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
5. Add eggs and mango baby food; beat until blended.
6. On low speed, gradually beat in flour mixture.
7. Stir in diced mango and 1 teaspoon lime zest.
8. Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
9. Cool 10 minutes. Transfer from pan to rack; cool completely.
10. FROSTING:.
11. On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
12. On low speed, gradually beat in confectioners' sugar.
13. Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
14. If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
15. Cut remaining 1/2 mango into small thin wedges.
16. If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.
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