Mango Margarita Cupcakes

I don't remember the exact moment I thought to add mango's to margarita cupcakes... but I'm glad I did! Initially, I planned to make Strawberry Mango Margarita Cupcakes - but decided to try one addition at a time.

This was actually my first time to try this margarita cupcake recipe - it is from a cookbook DH bought me recently: Cupcakes Galore. I used their recipe for the cupcakes, but not their icing.

Mango Margarita Cupcakes with Lime Whipped Topping

Cupcakes:

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, room temp
• ¾ cup sugar
• 3 eggs, separated
• 1 Tb finely grated lime zest
• 2 Tb tequila
• 1 medium mango
  

1. Preheat oven to 350 degrees.



2. Cream butter and sugar.




3. Add egg yolks, one at a time, mixing well after each egg.




4. Using a zester, micro-plane or fine grater - zest lime into batter. Add tequila.




5. Dump your flour, baking powder and salt in a bowl- – then slowly sift together into your egg mixture, mixing well.



6. In a separate bowl, beat egg whites with a pinch of salt until stiff but not dry. See the soft, but stiff peaks on the right edge of my bowl? This is what you want - don't' take them all the way to glossy. Gently fold eggs into batter.




7. Very carefully peel your mango using a small paring knife. My mango was very hard in the middle – I simply cut off all the soft areas, and then gave it a fine dice. This yielded about a cup of mango. Fold mango into batter.
{I'm sorry... but doesn't this look like cornbread batter with corn & jalapenos?!?!}



8. Fill cupcake liners a little over ½ full and bake for 20-25 minutes – cupcakes are very fluffy so test with a toothpick. If, like me, you use the 'firm to touch' method you may think they need to continue baking because they are so soft. Let cool a few minutes in pan before transferring to wire racks.
   

Topping

• 2 cups whipped cream
• 1 lime

1. Finely zest and then juice lime - add to whipped cream. Let sit for at least 30 minutes to an hour, if not overnight in your fridge, so the lime flavor fully diffuses.


2. Top cupcakes with whipped topping right before serving.

Yields: Approx. 18 cupcakes

I loved the way my kitchen smelled when making these light treats - citrusy and fresh! The mango flavor adds a very subtle tartness to the cupcakes. Everyone seemed to enjoy the experiment however in my opinion.... next time more lime juice, lime zest and mango (pureed, not chopped.)

This is linked to Foodie Friday - there are many tasty recipes there, click over!