Dairy-Free Mango Cupcakes with Mango Frosting
Ingredients
Mango Puree
- 2-3 fresh mangoes very ripe
Mango Cupcakes
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable shortening room temperature
- 1 cup granulated sugar
- 1 egg
- 2/3 cup mango puree from above, see post for instructions on adding more mango
- 1/2 cup coconut milk from a can
- 1 tsp vanilla
Mango Frosting
- 1/2 cup vegetable shortening room temperature
- 5 cups powdered sugar adjust for a consistency you like
- 1/2 cup + 2 Tbsp mango puree from above
- 2 Tbsp coconut milk from a can, optional to adjust for texture
Instructions
Make Mango Puree
- Slice the mango vertically around the pit and scoop out the mango flesh. Cut around the pit to remove any extra fruit. Repeat for all the mangoes you are using.
- Cut mango into chunks and put in a blender for food processor.
- Blend until you have a smooth puree
Make Mango Cupcakes
- Preheat oven to 350°F, fill a muffin tin with cupcake liners
- In a separate bowl, whisk together flour, baking powder and salt
- Cream shortening and granulated sugar together until light and fluffy
- Add egg, mango puree, coconut and vanilla to the shortening and sugar. Mix until smooth and creamy.
- Slowly add the dry ingredients to the wet. Mix until well-incorporated.
- Fill cupcake liners about 2/3 of the way with batter. Bake at 350° for 18-20 minutes, or until a toothpick inserted comes out cleanly.
- Allow cupcakes to cool completely before frosting
Make Mango Frosting
- Cream the shortening and powdered sugar until well-incorporated. It will be rather dry.
- Add mango puree and coconut milk. Mix until a smooth consistency.
- If adding extra mango puree for flavor, add more, but also note that you may need to add more powdered sugar to maintain a thick frosting that will not slide off your cupcake.
- Add frosting to a piping bag with a tip and pipe on top of cooled cupcakes