You can use tinned or fresh for this recipe. Tinned is cheap and available all year round....
Mango and White Chocolate Cupcakes
Ingredients:
2 C SR Flour
1/2 C Sugar
1/2 tsp Salt
1/4 C Vegetable oil
1/2 C Milk (You could sub coconut milk here too for a tropical twist )
2 Eggs
1/2 tsp Vanilla Extract (optional)
1 400gm+ tin or 1-2 fresh mangoes
1/2 approx. C White Choc Melts
Pre-heat oven to 200C or 400F
Method:
Use whisk to combine dry ingredients in large bowl.
In medium bowl, combine wet ingredients.
Take 2/3 of mango and dice - how big or small is up to you. Smaller is better for tinned as it will be softer.
Using the softest pieces and mash or puree the remaining 1/3.
Add mashed mango to wet ingredients, whisk.
Break choc melts into 4-6 pieces (I use the large buttons, you can use chips and bypass this, but I like the chunky of the large button bits)
Whisking constantly from the centre, add the wet to the dry in to batches.
Add diced mango and choc bits, mix.
Spoon batter in to prepared cupcake pan, filling to about 2/3.
Bake in preheated oven for 20-25 minutes until golden.
These are so NOMS! I should not have made them.
I lined one tray with cases and the paper isn't really coming off but otherwise great.
And said issue is probably because i didnt want to waste the 800gm tin so just used the whole lot!
Also dont know if lazy Thermomixing affected it.
Very yummy. I think 23/27 made it into the freezer
Last edited by The[cookie]Doctor; February 3rd, 2013 at 12:17 PM.
Mango and White Chocolate Cupcakes
)
Reply With Quote
Bookmarks