Mango-Strawberry Cupcakes

When rains pour down all day, you have no other choice but to put some sunshine in your cupcake: mango and strawberries!

The cake is a basic vanilla one, which is then filled with a puree of delicious mango and frozen strawberries. In season you can off course pick fresh ones.

Cake

125 g butter
150 g sugar
1 ½ tsp vanilla extract
3 eggs
175 g cake flour
½ tsp baking powder
3 tbsp milk

Preheat oven to 180°C and prepare your muffin pan.

Place the butter, sugar and vanilla extract in the bowl of a mixer and cream for about 7 minutes or until mixture is light and airy. Add the eggs, one at a time mixing well after each addition. Mix for 2 minutes.

Combine flour and baking powder in another bowl and then add it in to the sugar-butter mixture. Add milk and mix for another minute.

Fill the cupcake liners for 2/3 and bake for about 25 minutes.
Let cool on the rack.

For the filling

To make the mango-strawberry puree you will need 1 mango and 5 strawberries. Blend them until they have the consistency you like.

After the cupcakes are completely cool, cut a cone formed whole in them for the filling. Replace the top.

You can use a Mascarpone frosting with these cupcakes, as suggests The Love Bakery in the recipe. I used the classic Cream Cheese Frosting. 

Up next: Almond, cherries and chocolate: a delightfull combination