Description
Achieve airy, sunset-hued bliss with these Mango Strawberry cupcakes! Master the creaming technique for fluffy perfection. Full baking instructions and detailed nutrition facts are included.
Ingredients
- All-purpose flour (1.5 cups)
- Granulated sugar (1 cup)
- Unsalted butter, softened (1/2 cup)
- Large eggs (2)
- Baking powder (1.5 teaspoons)
- Whole milk (1/2 cup)
- Mango puree, unsweetened (1/2 cup)
- Strawberry puree, unsweetened (1/4 cup)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together the flour and baking powder in a medium bowl and set aside.
- Step 2: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Step 3: Gradually alternate adding the dry flour mixture and the whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until the batter is just combined, being careful not to overmix.
- Step 4: Divide the prepared batter evenly into two separate bowls. Gently fold the Mango puree into the first bowl (creating the yellow base) and the Strawberry puree into the second bowl (creating the pink base).
- Step 5: To achieve the 'Sunset' look, spoon alternating dollops of the mango batter and the strawberry batter into each lined cupcake cup until each is about two-thirds full. Do not swirl or mix them after spooning.
- Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely on a wire rack before frosting.
Notes
- For the best texture, store finished cupcakes in an airtight container at room temperature for up to 2 days; if keeping them longer, refrigerate but always allow 30 minutes for them to return to room temperature before serving.
- If the cupcakes have been chilled, avoid warming them in the microwave; instead, allow them to return fully to room temperature so the butter in the cake softens naturally, ensuring the sponge remains moist and tender.
- To achieve the crisp separation of colors and prevent a muddy look, gently fold the fruit purees into their respective batters and absolutely resist the urge to swirl or mix the mango and strawberry dollops once they are placed in the liners.
- Elevate the tropical presentation by serving these sunset treats topped with a dollop of fresh whipped cream and a tiny garnish of thinly sliced fresh strawberry or a small mint leaf.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Cupcake
- Calories: 315
- Sodium: 225mg
- Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Protein: 29g