You only need 1 mango- half goes into the cupcake batter, and about a quarter of it is used for the icing. To puree it, I just threw mango slices into the Cuisninart and let it spin. Although tasting the cupcakes afterward, I think I would have left them in there for a shorter amount of time, so that there were mango chunks in the batter. But it doesn't really matter, they were still good :)
substitutions page. I think you can find it at almost any market, but the one I used was from Trader Joe's.
So are you finally ready for the recipe?? Here it is:
Agave Mango Cupcakes with "Icing" (adapted from The National Honey Board)
- 2 cups Brown Rice Flour (white rice flour would work too)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1/2 cup Ripe Mango, pureed
- Zest and juice of One Lime
- 1/4 cup Kefir
- 1/2 cup Butter, softened
- 1/2 cup Agave Nectar
- 2 Large Eggs
- Preheat the oven to 350 degrees. Sift together brown rice flour, baking soda, baking powder, and sea salt; set aside.
- In a small bowl, combine the mango puree, lime zest and juice, and kefir; set aside.
- In a mixing bowl, cream butter. Add agave nectar. Add eggs, one at a time.
- Slowly add half of the dry ingredients to the butter mixture until just combined. With the mixer on low, add the mango mixture. Add the remaining dry ingredients.
- Fill muffin tins 2/3 full. Bake 27 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Cool for about ten minutes and spread the icing evenly over the cupcakes. Makes 14 cupcakes.
I learned a very important lesson: NEVER use Splenda to make frosting. It does not substitute for powdered sugar; the frosting comes out more like pudding and has a bad aftertaste. So, I had to improvise and come up with my own topping. My experimenting turned out quite well, and it gives it that extra fruity flavor that the cupcakes are lacking.
- 1/4 cup Mango, Pureed
- 1 tbs water
- 1/2 packet Splenda
- 1 tsp Agave Nectar
- Combine ingredients in mixing bowl.
- Use brush to spread the topping evenly over cupcakes.