This is one of the recipes I’ve created a long time ago. I found it when I was going through my files. I’m glad I took pictures because I really don’t want to make them again just for photography purposes. You can either use this recipe or the one I posted previously. I will be sharing more of my previous creations as soon as I am able. Enjoy baking.
Yield: 16 cupcakes
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened at room temperature
- 1 cup white sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup mango juice
- 1 tablespoon mango essence
- 1/4 cup sour cream
Preheat the oven to 325 degrees. Sift and whisk flour, baking powder, and salt in a bowl. Set aside. Beat sugar and butter in a stand mixer at low speed. Add eggs one at a time. Beat until creamy. Add the vanilla essence and sour cream and beat until just combined. Alternately, add the flour mixture and mango juice. Beat until fluffy. Bake for 17 to 19 minutes.* Let cool for a few minutes before removing them from the baking tin. Cool completely in a cooling rack. Prepare the frosting.
- 1 lb. cream cheese, at room temperature
- ¼ cup condensed milk
- ½ cup butter, softened at room temperature
- 1 cup powdered sugar
- 1 tablespoon sour cream
- 1 teaspoon mango essence
In a stand mixer, beat the cream cheese until smooth. Add the butter and beat until combined. Add the sour cream and mango essence and beat at slow speed until well incorporated. Turn the mixer off and add the powdered sugar. Beat at slow speed until sugar is well combined scraping sides and bottom of the bowl as needed. Gradually, increase the speed and beat until smooth. Add the condensed milk and beat until fluffy. Frost the cupcakes using a decorating tip of your choice. I frosted these cupcakes using two different kinds of decorating tips (see above photo) then topped with sugar flowers.
*Note: Due to variations on all ovens, baking time may require adjustments.