MANGO AND PINEAPPLE CUPCAKES Recipes

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Hello there, welcome to our recipe blog site. Here you can get a guide on exactly how to make very delicious MANGO AND PINEAPPLE CUPCAKES recipes. The manufacturing procedure is really simple, you just need to comply with the techniques that we have actually created on this web page. The complying with are the stages of how to prepare MANGO AND PINEAPPLE CUPCAKES. Please follow the directions well.

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!

One thing I think is great is that Meghan has stuck to her guns and not invited the aunts/uncles/cousins/nephews etc. you never have anything to do with. I’m glad it’s being publicised because it was the best decision I made for our wedding and it’s weird that in 2018 it’s still seen as something that’s expected.

Just because you’re related, doesn’t mean people automatically have the right to be at your wedding – it’s YOUR day, invite who you want to be there.

The only thing Meghan has to “worry” about is that the press have been very interested and will no doubt keep digging and trying to get more interviews. I didn’t have that worry since my wedding wasn’t televised and I wasn’t marrying a prince… Mind you, my relations have nothing on me anyway. They only know what I share in public and whatever drivel they’ve made up about how “horrible” I am.

Ingredients
For the cupcakes:
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

  1. Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
  2. 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.
  3. Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated.
  4. Add in the flour, baking powder and salt and mix on low until the mixture begins to come together.
  5. 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.
  6. 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.
  7. …………………….

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