Cake Recipes
Honey Mango Margarita Cupcakes with Sea Salt
Yield: 12 to 14 cupcakes
Ingredients
Cupcakes
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup ripe mango, puréed
- Zest and juice (1/4 cup) of one lime
- 1/4 cup buttermilk
- 1/2 cup butter, softened
- 1/2 cup Wildflower honey*
- 2 large eggs
Mango Lime Buttercream Frosting
- 1/2 cup butter, softened
- 1/2 cup ripe mango, puréed
- Zest and juice (1/4 cup) of one lime
- 2 tablespoons Wildflower honey*
- 4 to 5 cups powdered sugar
Instructions
- Heat oven to 350 degrees F. Line muffin tins with paper liners.
Cupcakes
- Sift together flour, baking soda, baking powder and sea salt; set aside.
- In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.
- In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill muffin liners 2/3 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
- Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired.
Mango Lime Buttercream Frosting
- In a mixing bowl, cream butter until light and fluffy.
- Add mango purée, lime zest and juice and honey; mix well.
- Add powdered sugar, 1 cup at a time, until desired spreading consistency.
Notes
* Any mild-flavored honey such as Clover may be used.
Attribution
Recipe and photo used with permission from:
National Honey Board