The manufacturing process is extremely simple, you simply need to follow the techniques that we have composed on this web page. The complying with are the stages of just how to cook Mango and Pineapple Cupcakes.
These soft Mango Cupcakes are filled with crushed pineapple and topped with a light and fluffy mango frosting. A delicious tropical cupcake perfect for the warmer weather!
The weather here has been lovely the past couple of weeks (although as I type this, it’s raining) and I found myself craving something tropical. I’ve been mad about mango and pineapple recently and have probably eaten my body weight in mangoes the last couple of weeks, so I decided that the two fruits needed to be married together into one gorgeous cupcake.
I used mango pulp for the cupcakes and frosting as I didn’t want chunks of mango, I just wanted that aroma, that perfume of a beautiful mango. It makes the cupcakes unbelievably soft and they taste sublime!
- 1 stick (113g) unsalted butter or Stork baking spread*, at room temperature
- 1 cup (200g) caster/white sugar
- 2 large eggs
- 1 1/2 cups (210g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt, (ONLY if using unsalted butter)
- 3/4 cup (270g) mango pulp/purée
- 12 tsp pineapple crush, drained and squeezed dry in kitchen paper
For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- 2-3 tbsp mango pulp/purée
- Pinch of salt
- Sprinkles to decorate, (optional)
Instructions:
- Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
- Place the butter/Stork and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2-3 minutes.
- Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated.
- Add in the flour, baking powder and salt and mix on low until the mixture begins to come together.
- Add in the mango pulp and continue to mix on low until the mixture comes together, then turn the speed up to medium for 30 seconds to make sure everything is smooth and well combined.
- Divide the mixture between your liners, I use a 2tbsp cookie scoop to ensure even cupcakes. Fill the liners 3/4 of the way up.
- Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
- Transfer the cupcakes to a wire rack to transfer as quickly as possible as I find if you leave them in the pan, the liners peel away from the sides of the cupcakes.
- Leave to cool completely, then use a small knife or a cupcake corer to cut the middle out of the cupcakes. Trim the cores down so they’re about 1/4 inch thick and leave to one side to use as tops.
- Place 1 tsp of pineapple crush into the centre of each cupcake and then place one of your core tops on top of the pineapple.
- Make the frosting: Place butter and icing sugar into a large bowl, or the bowl of your stand mixer, and mix on low until the sugar starts to combine with the butter, then turn the speed up to medium.
- Once there are no bits of sugar visible, add in the salt and 2tbsp of mango pulp, then continue to mix on medium speed. If you need another 1tbsp of mango pulp, add this now. Then turn the speed up to high and beat the frosting until it’s light and fluffy. It should hold its shape, but be able to be piped!
- Fit an open star nozzle to a piping bag and half fill the bag with frosting. Pipe a swirl onto each cupcake and then top with sprinkles, if desired.
- Mango and Pineapple Cupcakes will keep in an airtight container, in the fridge, for 3 days.
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