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#Occupation cupcake baker adding ingredients how to

Set aside to cool while preparing cupcakes and frosting. While stirring frequently, let it simmer until it reduces to half the volume (15-30 minutes).

Bring the puree to a simmer on the stovetop over medium-low heat.

Measure out 1 cup and pour into a small saucepan.

Puree the diced mangoes until smooth using a blender.

The buttercream tastes fresh and sweet, and is bursting with mango flavor. These tropical mango vanilla cupcakes are moist, buttery, and have a hint of coconut. Simply substitute the egg with 1/4 cup of unsweetened applesauce for best results.

Can these mango cupcakes be made without the egg? Yes, these cupcakes can be made eggless.

Depending on the size of them, you’ll need 1-2 mangoes to yield one cup for this recipe.

What type of mango is best for this recipe? I recommend Ataulfo mangoes because they are sweet, have great flavor, and their soft texture makes it easy to puree.

#Occupation cupcake baker adding ingredients how to

For more information, here’s a great article from Saveur on How to Pick the Perfect Ripe Mango. Hard mangoes will lack flavor and sweetness, and will also be hard to peel and cut. Use mangoes that are fragrant and give a little, which is a sign of ripeness.

Select ready-to-eat ripe mangoes for the best flavor.

This prevents your butter from solidifying again. Because this recipe uses melted butter, it’s important that all refrigerated ingredients like your eggs, yogurt, and milk are at room temperature before you start.

Then mix in the powdered sugar until smooth.

Mix in the mango reduction, vanilla, and salt.

Once the cupcakes have cooled, beat the butter until light and fluffy.

Divide the batter into a baking pan lined with cupcake liners, and bake.

Mix in the rest of the wet ingredients.

In another bowl, whisk the melted butter with the sugar.

You start by tossing together all the dry ingredients.

You can also use canned mango pulp or frozen mangoes if fresh mangoes are not readily available where you are.

You can substitute the coconut yogurt with plain, vanilla or even sour cream if coconut is not your thing. It’s all done by hand so there is no need to get out that heavy stand mixer. The reduction also helps thicken the frosting and makes it more stable. It gives the buttercream a beautiful bright orange color as well without having to use any food coloring. Using the reduction gives the frosting a natural mango flavor that really shines through without having to use an extract. Instead of just using mango juice or mango extract, I pureed a heaping cup of fresh diced mangoes, cooked it down to half a cup, and used it in the buttercream. So I’ve updated the recipe to use a fresh mango reduction for more flavor and a thicker consistency.

The original recipe uses fresh mango puree, and while the taste was there, it wasn’t as prevalent as it could be. The biggest change I made was to the buttercream. I’ve recently started to adjust this recipe slightly to give it better and more consistent results. It’s a fan favorite and a family favorite as well. This is one of my first recipes from when I first started this blog. The vanilla cupcake is moist, rich, and buttery with a hint of coconut. The buttercream frosting is made with a fresh mango reduction for a superb taste of mango. These amazing cupcakes combine the flavors of mango and coconut for a tropical flair.