Mango Chile Lime Cupcakes

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.

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