Delight your family and friends with thesehaute cuisine, honey-sweetened tropical cupcakes, topped witha mango lime buttercream topping and a light sprinkling of seasalt.
Recipe: Honey Mango MargaritaCupcakes with Sea Salt
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, pur ed 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 eggsMango Lime Buttercream Frosting:1/2 cup butter, softened 1/2 cup ripe mango, pur ed Zest and juice (1/4 cup) of one lime 2 tablespoons wildflower honey* 4 to 5 cups powdered sugar
For Cupcakes: Preheat oven to 350°F(175°C).
Sift together flour, baking soda, bakingpowder and sea salt; set aside.
In a small bowl, combine mango pur e,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 thereserved dry ingredients to the butter mixture; mix on low untiljust combined. With mixer running on low, slowly add the mangomixture. Add remaining dry ingredients until just combined.
Fill paper-lined muffin tins 2/3 full.
Bake 18 to 22 minutes, or until a woodenpick inserted in center of a muffin comes out clean. Remove towire rack; cool.
Frost with Mango Lime Buttercream frostingand sprinkle with additional sea salt and nonpareils, if desired.
For Mango Lime Buttercream Frosting: Ina mixing bowl, cream butter until light and fluffy. Add mangopur e, lime zest and juice, and honey; mix well. Add powderedsugar, 1 cup at a time, until desired spreading consistency.
Makes 12 to 14 cupcakes.
*Any mild-flavored honey such as clovermay be used
Recipe and photograph courtesy of the NationalHoney Board.
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