Tropical Mango Strawberry Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
Three and a half cups of regular all-purpose flour
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A little over one cup of super-fine caster sugar
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Three teaspoons of baking powder
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Half a teaspoon of finely-ground sea salt
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One stick (half a cup) of unsalted butter, softened
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Two large eggs
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One and a half cups of whole milk (full fat)
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Half a cup of plain cooking oil
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Two tablespoons of either sour cream or Greek yogurt
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A teaspoon of pure vanilla extract
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Red and pink food gel for strawberry flavor
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One teaspoon of strawberry essence or flavoring
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Yellow food gel for mango flavor
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One teaspoon of mango extract or flavoring
→ For the Frosting
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A batch of American or Swiss Meringue Buttercream
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Strawberry flavoring with pink and red food gel
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Mango flavoring paired with yellow food gel
→ Decorations
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One cup of sugar for rimming the edges
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Forty lime wedges (from around ten limes)
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Five whole strawberries, sliced in half
# Instructions:
01 -
Heat the oven to 275°F (140°C) if using fan-forced, or to 320°F (160°C) for a standard oven. Line two muffin pans with cupcake liners.
02 -
In a big mixing bowl, toss in the flour, sugar, baking powder, and salt. Then, cut the softened butter into it and mix until it looks crumbly in texture.
03 -
In a different smaller bowl, beat together the eggs, milk, oil, sour cream (or Greek yogurt), and vanilla. Stir until it's a smooth blend.
04 -
Slowly pour the wet mix into the dry one, stirring lightly until the lumps are gone. Don't overdo it with the mixing—it should just come together.
05 -
Split the batter into two separate bowls. Add strawberry flavor with pink and red coloring to one bowl and mango flavor with yellow coloring to the other. Stir both bowls thoroughly.
06 -
Layer the two batter colors alternately into each lined cupcake slot—spoon or pipe them in to create a swirled appearance.
07 -
Pop the muffin pans into the heated oven. Bake for about 40-50 minutes, or until a toothpick comes out clean when you poke a cupcake. Wait until they're completely cool before decorating or frosting.
# Notes:
01 -
You can use Swiss or American Meringue Buttercream
02 -
The batters combine to make a swirl effect
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These cupcakes are a great choice for summertime parties