Exotic Fruit Muffins
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 ¼ cups self-rising flour
- 1 tsp Baking powder
- milk (if needed)
- 1 Mango (peeled, pitted and chopped)
- To decorate
- 1.333 cups cream (48% fat)
- 1 Tbsp powdered sugar
- 1 cup Pistachio
- ½ cup coarsely grated white chocolate
Preparation
Kitchen utensils
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
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time until blended.
3.
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.
4.
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.
5.
To decorate: scatter the cakes with the pistachios.
6.
Whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe a swirl on each cake.
7.
Scatter the chocolate on the cream.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
