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;
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 paper-lined
muffin tins 2/3 full.
Bake for 18-22 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. Any mild-flavored
honey such as Clover may be used.
Yield: 12-14 cupcakes
Recipe and photo credit (used with permission):
National Honey Board