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Iced tropical cupcakes
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
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Ingredients
for
12
- For the cupcakes
- ¾ cup unsalted butter
- ¾ cup caster sugar
- 1 unwaxed Lime (finely grated zest)
- 3 large eggs (beaten)
- 1 ½ cups self-rising flour
- 1 ¾ ozs ready-to-eat Dried mango (chopped)
- 1 Tbsp Lime juice
- For the icing
- 2 Passion fruit
- 0.333 cup melted butter
- 3 cups powdered sugar
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 muffin tin.
2.
Beat together the butter and sugar in a mixing bowl until creamy and smooth.
3.
Beat in the eggs a little at a time and the lime zest, then stir in the flour. Stir in the dried mango and lime juice.
4.
Spoon into the paper cases and bake for 20–25 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the icing: using a teaspoon, scoop all the flesh, juice and seeds from the passion fruit into a bowl.
6.
Add the butter and sift in the icing sugar and gently stir until combined.
7.
Spread over the cakes, allowing the icing to run down the sides and leave to set
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