Today’s Tasty Pick! Freshly baked Mango cupcakes recipe

Love is in the air, and so is the sweet, tropical aroma of freshly baked Mango cupcakes!

This Valentine’s Day, ditch the ordinary and whip up something irresistibly delicious for your special someone-or just for yourself (because self-love counts too!).

The South African Mango Growers’ Association has shared their must-try Mango cupcakes recipe, and trust us, it’s a game changer.

Whether you are planning a romantic dessert or a fun galentine’s bake-off, these cupcakes are the perfect way to add a little extra sweetness to the day. Ready to fall in love with the first bite? Let’s get baking!

How to make freshly baked Mango cupcakes

Mango cupcakes
Makes: 12
Preparation time: 45 minutes
Cooking time: 25 minutes+ cooling

Ingredients:

For the cupcakes:

• 80 ml (⅓ cup) sunflower oil
• 2.5 ml (½ tsp) salt
• 7.5 ml (½ tbsp) vanilla or mango essence
• 180 ml (¾ cup) castor sugar
• 1 egg
• 125 ml (½ cup) fresh mango purée 
• 125 ml (½ cup) milk
• 375 ml (1½ cups) self-raising flour
• 45 ml (3 tbsp) dried mango, finely chopped (optional)

For the icing:

• 250 ml (1 cup) mango purée 
• 200 g soft butter
• 5 ml (1 tsp) vanilla or mango essence
• 1000 ml (4 cups) icing sugar, sifted
• Squeeze of lemon, to taste

For the filling:

• 1 mango, peeled and cut into small cubes
• 30 ml (2 tbsp) icing sugar

Method:

1. For the cupcakes, preheat oven to 180 °C.
2. Line 12 holes of a standard cupcake pan with paper cases.
3. Beat the oil, salt, essence and sugar until light and creamy. Beat in the egg and mango purée.
4. Fold the milk and flour, alternating into the oil mixture until just combined. Fold in the dried mango, if using. Divide between the cases.
5. Bake for about 20 minutes or until cooked when tested with a skewer. Cool on wire racks.
6. For the icing, heat the mango purée in a small saucepan on medium heat until reduced to 125 ml (½ cup). Cool completely.
7. Beat the butter until creamy. Add the essence and cooled mango reduction and beat until combined. Beat in the icing sugar, one cup at a time, until smooth. Stir in lemon juice, to taste. Cover and store in the fridge for at least 30 minutes to firm up slightly.
8. For the filling, combine the mango and sugar. Mash half until puréed and stir through rest of the cubes.
9. Use a cupcake corer or teaspoon to remove the centers of the cupcakes. Divide the filling between the cupcake holes.
10. Spoon the icing into a piping bag fitted with an open star nozzle and pipe a circle around the filling on top of each cupcake. Serve immediately or store covered in the fridge.

*This recipe was sourced from The South African Mango Growers’ Association