Tropical Mango Vanilla Cupcakes

• Vegetarian

• Produce

  • 1/2 cup Mango puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 4 cups Icing sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1/4 cup Coconut flavored yogurt
  • 3/4 cup Milk

Found on littlesweetbaker.com

Description

Ingredients

• 1 & ⅓ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted and cooled
• 1 cup sugar
• 1 large egg
• ¼ cup coconut flavored yogurt (or vanilla)
• ¾ cup milk (I used whole milk)
• 1 tsp vanilla
• **Buttercream ingredients
• ¾ cup unsalted butter, room temperature
• ½ cup mango puree (using a handheld or stand blender, puree a generous ½ cup of diced mangos until smooth)
• ¼ tsp salt
• ½ tsp vanilla extract
• 4 cups icing sugar

Directions

• Preheat oven to 350°F and line a muffin pan with 12 paper liners.
• In a large bowl, toss 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, then gently pour into the dry ingredients. Mix until smooth and try not to over mix.
• Fill the paper liners ¾ full with batter and bake for about 18-20 minutes or until a toothpick inserted into the centre 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.