We were doubtful throughout the baking process... The batter looked awfully wet and tasted like like a muffin - almost healthy - which cupcakes obviously never are. The frosting required a lot more confectionery sugar than stated in the recipe. And with the addition of all that sugar would the lime flavor hold? Then they required 15 additional minutes of baking time. All our worries for naught. The cupcakes didn't rise evenly, which apparently made frosting harder than normal, but they tasted good. By the time we ate our second "mupcake"* they tasted great and they tasted even better a day later. These cupcakes are addictive.
The cupcake is like a muffin - very dense nad moist with a fruit flavor that you can't forget thanks to the mango chunks. The chili flavor is very subtle, so much so that I would consider adding more in the future. The frosting is divine; as Leslie said while we were eating it from the bowl it is just like key lime pie filling. If you make these be careful not to over frost or you'll obscure the mango flavor of the cupcake.
This summer we plan to create a variation on this recipe for peach mupcakes with a marscapone cheese frosting. We just have to figure out how to make the cupcakes a touch lighter. Who's in?
And, yes, we used the leftover mango nectar with vodka and soda to make cocktails.
*Leslie came up with the term mupcake to describe them and it is/was perfect.
Looks absolutely delicious! Save some for me!
ReplyDeletemmmmmmm. I want another mupcake RIGHTNOW.
ReplyDeleteoh, and don't forget to post the lentil burger recipe at some point so I can re-create them. I loved them!
ReplyDeleteThat is next! It should go up this week (whenever I write it).
ReplyDelete