Ingredients (to make 18) White Chocolate and Mango Cupcakes
For the cakes:
- 300g plain flour
- 10g baking powder
- Pinch of salt
- 180g unsalted butter, at room temperature
- 160g sugar
- 2 eggs
- 200g mango yogurt
- 200g fresh mango, pureed
- 100g white chocolate, roughly chopped
For the mango frosting
- 450g icing sugar, sifted
- 375g unsalted butter, at room temperature
- 100g fresh mango, pureed
For the mango sauce
- 300g fresh mango, roughly chopped
- 60ml water
- 110g sugar
To make the mango sauce
In a small saucepan, combine the mango, water and sugar together. Bring the mixture up to a boil whilst stirring. Reduce to a simmer and cook for 5 minutes whilst stirring. Pour the mixture into a food processor or blender and puree until smooth. Chill for at least 30 minutes.
To make the Mango Cupcakes
Preheat oven to 180ºC (160ºC fan-assisted). Line standard muffin tin with paper liners.
Into a bowl, sift together flour, baking powder, and salt and set aside.
In a mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each, then beat in yogurt. With mixer on low speed, add flour mixture in batches, alternating with mango puree. Mix until well combined but be careful not to over mix. Fold white chocolate through batter.
Spoon batter into each paper cup. Bake for 20-25 minutes or until a skewer inserted into each cupcake comes out clean.
Allow to cool while preparing frosting.
To make mango frosting
In a large mixing bowl, whip the butter on high speed for several minutes until very light and fluffy. Add mango puree and beat until combined. Slowly add the icing sugar and beat on low speed until the frosting becomes thicker and stiff and the sugar has dissolved.
Fill piping bag with the frosting and pipe large swirls on top of cooled cupcakes, or just generously spoon frosting onto each cupcake. Drizzle mango sauce over each cupcake and enjoy.