Mango Cupcakes with Seven-Minute Frosting

Mango Cupcakes with Seven Minute Frosting

These light and fruity cupcakes are super simple and perfect for summer!

Cupcakes:
1/2 cup (1 stick) butter
3/4 cup sugar
2 eggs
1 1/4 cup flour
2 tsp baking powder
2 tbsp cream
1 cup pureed mango
1/2 tsp ginger

Preheat oven to 350 F.

Cream butter and sugar. Add eggs, one at a time. Sift in flour and baking powder. When well-combined, stir in 3/4 cup mango, ginger, and milk.

Fill baking cups about 2/3 full. Bake for 13 minutes, turn, bake 13 minutes. Let cool.

Makes 12.

Frosting:
1 1/2 cups sugar
2 egg whites
1/3 cup water
1 tsp lemon juice

Using a handheld mixer, mix all ingredients together in a stainless steel bowl. Place over a saucepan of boiling water to create a double boiler. Continue to mix for seven minutes, or until frosting forms stiff peaks. Add food color to taste.

Core your cupcakes using a small, serrated knife blade. Take the extra mango puree and gently spoon in enough to fill each cupcake.

Top with the frosting and add sprinkles if desired.

Voila!

Cupcakes adapted from The Foodie's Kitchen