Name: Fresh mango cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 625 ml flour self-raising; 90 g butter cubed; 250 ml castor sugar; 310 ml Buttermilk; 3 eggs beaten; 80 ml dessicated coconut; 150 g mango fresh or tinned; 30 ml water; 30 ml mango juice; 325 ml icing sugar sifted

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Ingredients (10)

625 ml	flour — self-raising
90 g	butter — cubed
250 ml	castor sugar
310 ml	Buttermilk
3	eggs — beaten
80 ml	dessicated coconut
150 g	mango — fresh or tinned

GLACE ICING:

30 ml	water
30 ml	mango juice
325 ml	icing sugar — sifted

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Method:

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.

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.

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.

Words and image: Home magazine

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