Fla-Mango Vanilla Cupcakes
1 1/3 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup unsalted butter, melted and cooled
1 cup sugar
1 large egg
1⁄4 cup coconut flavored yogurt
(or plain/vanilla yogurt)
3/4 cup milk
1 teaspoon vanilla
• 3⁄4 cup unsalted butter, room temperature
• 1⁄2 cup mango puree (see notes**) • 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla extract
• 2–4 cups icing sugar (see notes***)
Preheat oven to 350°F and line a muffin pan with 12 paper liners.
In a large bowl, mix together flour, baking powder, baking soda and salt.
In a medium bowl, whisk the melted butter with the sugar. Add the egg, yogurt, milk and vanilla. Stir together and gently pour into the dry ingredients. Mix until smooth and try not to over mix.
Fill the paper liners 3/4 full with batter, and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
To make the buttercream, whip the butter until light and fluffy. Add the mango puree, salt and vanilla, mix until somewhat incorporated. Add the icing sugar, one cup at a time, blend until smooth. You want the consistency to be thick enough to hold its shape when piped.
Pipe a swirl of buttercream on the cooled cupcake. You can add some white sprinkles, too.
**To make the mango puree, blend a generous 1/2 cup of diced fresh ripe mangoes until smooth. You can also use canned mango puree or frozen mango chunks. If using frozen mangoes, first thaw and pat dry, then puree.
***The amount of powdered sugar you need to reach your desired consistency will depend on how ripe and juicy your mangoes are.