Cupcakes with Mango Buttercream

I cannot believe how many of my food blogging friends are having babies this year! Today a huge group of us are celebrating Krystal’s baby, who is on his or her way (nobody will know until it gets here!) in 10 weeks.

I met Krystal at Foodbuzz Festival in November and she’s awesome. We sat together at the Friday night dinner and she is hilarious and sweet.

(photo from Jessica)

Since Krystal is Filipino and her husband, Eric is Cuban, we all made a dish inspired by one of those cuisines. I chose to go in the Filipino direction, and since some of the best mangoes in the world come from the Philippines, I made mango cupcakes.

Unfortunately, the cupcake recipe I used was fairly disappointing, but the mango buttercream was great. So I would recommend making your favorite white or yellow cupcakes and frosting them with this. If I ever find mango extract, I’ll probably try them again, but I think the take-home lesson here is: when things go wrong, eat frosting!

Krystal and Eric, I’m so excited for you to meet Cookie in about 9 weeks; you’re going to be great parents!

Cupcakes with Mango Buttercream

Ingredients

  • 1 stick butter, softened
  • 3 cups powdered sugar
  • 3-4 tablespoons mango puree

Instructions

  1. To make the mango puree, put a few pieces of fresh mango in a blender and blend until smooth.
  2. Cream the butter in the bowl of a stand mixer for 2-3 minutes.
  3. Add the powdered sugar and beat well.
  4. Add the mango puree 1 tablespoon at a time, until the frosting has a spreadable (or pipe-able) consistency. (If you can find mango jam -- Crofter's makes some -- you can use that in place of some of the puree. Its flavor is a little more concentrated)
  5. Makes enough to frost about 18 cupcakes
http://catesworldkitchen.com/2012/03/cupcakes-with-mango-buttercream/

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