What you need: makes 24 cupcakes
1 and 1/2 cups sugar
2 tsp baking powder
1 cup butter
1 cup mango puree, fresh or canned
pinch of salt
Sift the flour, baking powder and salt together. Set aside. Whisk the butter and sugar until creamy. Set aside. Beat the eggs until pale yellow and foamy.
Add this to the butter mixture and whisk for about 2 minutes. Add mango puree and flour into the egg butter mixture, in small quantities alternating between them. Stir until combined.
Preheat the oven for 10 minutes on 350 degree F. Pour the mango cake batter into cupcake lined paper cups, placed in cupcake pans. Pour them half way full.
Bake for 15 to 18 minutes until a skewer inserted comes out clean. Cool competely.
Mango cream frosting
1 cup mango pulp
1 cup fresh mango peeled, seeded and diced
1-8 oz pack of cream cheese
8 fl.oz heavy whipping cream, chilled
3 Tbsp confectioners sugar
Whisk the cream cheese until smooth. Add the whipping cream and whisk until soft peaks form. Add the mango pulp and confectioners sugar in small quantities, alternating between the two. Whisk on low until the icing is stiff. Chill the icing in the fridge for about 30 minutes. Fill a large pastry bag with a filler tip, and fill the cupcakes.
Next, swap the filler tip with a wide star tip and frost the cupcakes with a generous swirl of frosting. Top the cupcakes with fresh diced mangoes. Chill the cupcakes in the fridge until 30 minutes before serving. Enjoy!