53
mini vanilla
cupcakes with
mango buttercream
Makes 48 servings
Prep time: 60 minutes
Cooking time: 15-18 minutes
ingredients:
1 15.25-ounce box vanilla cake mix
1 cup water
½ cup vegetable oil
3 eggs
2 large mangos (about 2 pounds), pitted,
peeled and diced
2 ½ sticks (10 ounces) unsalted butter,
room temperature
5 cups powdered sugar
2 tablespoons white sparkling sugar sprinkles
(optional)
directions:
Preheat oven to 325 degrees. Line mini muffin tins with
cupcake liners. In large bowl, beat cake mix, water, oil and
eggs with electric mixer on low speed about 30 seconds,
increase speed to medium and mix until smooth, about 2
minutes. Pour into prepared pans and bake until a toothpick
inserted into center of cupcake comes out clean, 15-18
minutes. Cool in pans for 5 minutes then cool completely on
wire rack. Purée one and a half diced mango in food processor
or blender until smooth, set aside (will yield about ¾ cup).
Reserve remaining diced mango for garnish. In a large bowl,
beat butter with electric mixer on medium speed, until
smooth; slowly add powdered sugar, 1 cup at a time, mixing
between each addition. Add ¾ cup mango purée. Increase
speed to high and beat until incorporated, about 2 minutes.
Transfer buttercream to a piping bag fitted with a pastry tip or
a large zip top bag and top cooled cupcakes with buttercream.
Top with 1 piece diced mango and sparkling sugar if desired.
Contributed by The National Mango Board
