Mango cupcakes

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 10
Servings 24
Time 15

Ingredients

  • 625
    ml
    self-raising flour
  • 90
    g
    butter, cubed
  • 250
    ml
    castor sugar
  • 310
    ml
    buttermilk
  • 3
    eggs, beaten
  • 80
    ml
    dessicated coconut
  • 150
    g
    fresh or tinned mango, drained and coarsely chopped
  • 30
    ml
    Glacé Icing: water
  • 30
    ml
    mango juice
  • 325
    ml
    icing sugar, sifted
 

Method

20
 
Oven temperature:180 °C
1. Line two muffin tins with cupcake liners. Sift the flour into a large mixing bowl. Cream the butter and castor sugar until light and fluffy. Mix the buttermilk, egg, coconut and mango pieces. Add the other ingredients to the buttermilk mixture and stir through.

2. Divide the batter among the liners and bake for 20 minutes until golden brown and done. Leave the cupcakes in the pan for a few minutes to cool before turning them out.

3. Prepare the icing: Gradually stir the water and mango juice into the icing sugar until it reaches the right consistency and then spread a layer over each cupcake. Use a piping bag and nozzle to decorate each one with an orange chrysanthemum ? use the butter icing recipe included with the coconut cake recipe on this page.

 

Read more on: bake
 

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