Mango Cream Cheese Frosting

Ingredients​

1 8 oz package Cream Cheese, softened

¼ cup of butter

1tsp vanilla

4 tbsp of jungle pulp mango puree

1 16 oz box of powdered sugar

Directions

  1. Beat the cream cheese in a medium bowl with an electric mixer on medium until smooth.

  2. Beat in thickened Jungle Pulp Strawberry Puree until well blended.

  3. Fold in whipped topping.

 

(Vegan version at the end of the recipe)

Ingredients​

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon fine salt

2 large eggs, at room temperature

⅔ cup sugar

1 ½ sticks (12 tablespoons) unsalted butter, melted

2 teaspoons pure vanilla extract

½ cup milk

½ cup Jungle Pulp Mango Puree

Mango cream cheese frosting (see separate recipe)

Directions

Special equipment: a 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners.

  1. Preheat the oven to 350 degrees and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

  2. Whisk the flour, baking powder and salt together in a medium bowl.

  3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy. While beating, gradually pour in the melted butter, then the vanilla and Jungle Pulp Mango Puree.

  4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to over mix the batter. Divide the batter evenly in the prepared muffin tin.

  5. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 15 to 18 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost with mango cream cheese frosting (see separate recipe).

 

Vegan Mango Cupcakes

Ingredients​

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • ****4 tablespoons water, 2 teaspoon oil, 4 teaspoon baking powder combined (egg replacement of 2 eggs)
  • 2/3 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup apple sauce (increase if batter is too thick)
  • 1/4 cup oil (increase if batter is too thick)
  • 1 1/4 cup mango puree
  • 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners

Directions

  • Preheat the oven to 350 degrees
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In another medium bowl, beat the oil, apple sauce and sugar  with an electric mixer until light and foamy. While beating, gradually pour in the vanilla and mango puree.
  • While mixing slowly, add half of the flour mixture, then the egg replacement mixture followed by the remaining flour mixture; take care not to over mix the batter.