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.
150 g sugar
1 ½ tsp vanilla extract
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.