Mango cupcake



Butter: 200 gm (2 bars / unsalted)

Flour: two to three quarters of a cup

Baking powder: 2 1/2 teaspoons

Salt: half a teaspoon

Caster sugar: 2 cups

Eggs: 3 pieces

Mango: 50g (dried and cut into small cubes)

Milk: three quarters of a cup (low fat)

Mango: 12 cup (puree / fresh)

Vanilla: 1 tablespoon (liquid)

Mango: sliced ​​(chopped)

How to prepare

We heat the oven to 180 ° C.

Brush the cupcake baking tray with the soft butter, sprinkle it with flour and set aside.

Mix the flour, baking powder and salt, set it aside, then mix the milk, mango puree, mango pieces, and vanilla in a large cup and set aside.

We whisk both the butter and fine sugar in a whisk until it turns white for about two minutes, then add eggs one by one while continuing to whisk well, then add the milk mixture in batches while continuing to whisk, then add the flour mixture in 3 batches, then stir Mix with a wooden spoon to make sure all the ingredients are mixed well at the bottom, then fill the cupcake tray with the liquid mixture just above the middle, then we insert the cupcake into the oven and leave it until it is cooked for 20 to 25 minutes.

We take the cupcake out of the oven and leave it on a mesh rack to cool down and decorate as desired.