Exotic Fruit Muffins
- For the cupcakes
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 ¼ cups self-rising flour
- 1 teaspoon Baking powder
- milk (if needed)
- 1 Mango (peeled, pitted and chopped)
1 Pot, 1 Small skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Mortar, 1 Lid, 1 Can opener
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time until blended.
Sift in the flour and baking powder and stir until combined. Stir in the mangoes. Add a little milk if the mixture is too dry.
Spoon the mixture into the paper cases. Bake for about 20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
To decorate: scatter the cakes with the pistachios.
Whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe a swirl on each cake.
Scatter the chocolate on the cream.