Makes 12-14 cupcakes
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup ripe mango, puréed
- Zest and juice (1/4 cup) of one lime
- 1/4 cup buttermilk
- 1/2 cup Butter, softened
- 1/2 cup Wildflower honey
- 2 large eggs
Preheat oven to 350° F. Sift together flour, baking soda, baking powder and sea salt; set aside. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired. *Any mild-flavored honey such as Clover may be used
Mango Lime Buttercream Frosting
Makes 12-14 servings
- 1/2 cup Butter, softened
- 1/2 cup ripe mango, puréed
- Zest and juice (1/4 cup) of one lime
- 2 Tablespoons Wildflower honey
- 4 to 5 cups powdered sugar
In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. *Any mild-flavored honey such as Clover may be used.
Recipe courtesy of the National Honey Board.
