Mango Chile Lime Cupcakes
February 9, 2013 by midnitechef
In case you were wanting the recipe for these little gems from the New Member Mixer at Savory Spice Shop on 6th Street, here it is!
9 key limes, zest and juice
1 mango, diced (about 1 cup)
1 tsp Peruvian Chile Lime seasoning
1 cup coconut milk
5 large eggs
1 cup oil
1 1/2 cups coconut sugar
1/2 cup cane sugar
2 cups organic unbleached flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Pre-heat oven to 325ºF and line a mini cupcake pan with paper cups.
Cook the mango with a tablespoon of water until soft. Use an immersion blender to puree the mango. To reduce the fibers, push through a wire strainer and squeeze and juices from the fibrous pulp.
Combine the wet ingredients in a medium-sized bowl. Sift the dry ingredients into a large mixing bowl. Add the wet to the dry and mix well. Pour about a tablespoon of batter in each mini cupcake liner. Bake for 12 – 14 minutes or until a toothpick inserted comes out clean.
The frosting is vanilla cream cheese buttercream.
8 oz soft cream cheese
1/2 cup butter
1 cup Crisco
2 tbsp meringue powder
2 tbsp vanilla extract (Pro tip from Savory Spice Shop: don’t put your vanilla in the fridge!)
enough water to make the consistency you like (about 2-4 tbsp)
16 oz confectioner’s sugar
Whip until incorporated. Keep chilled until ready to use.