Mango Key Lime Cupcakes Recipes

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KEY LIME CUPCAKES



Key Lime Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 25

1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1/4 cup fresh Key lime juice (from about 8 Key limes)
2 teaspoons cornstarch
4 tablespoons unsalted butter, cut into pieces
1 teaspoon grated Key lime zest (from about 2 Key limes)
Pinch of salt
12 chocolate wafer cookies
12 tablespoons unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated Key lime zest
2 tablespoons fresh Key lime juice (from about 4 Key limes)
1/3 cup buttermilk
1 stick unsalted butter, at room temperature
3 1/4 cups confectioners' sugar
1/4 cup sour cream
1 tablespoon fresh Key lime juice
Pinch of salt
Key lime slices and grated zest, for topping

Steps:

  • Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
  • Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
  • Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
  • Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
  • Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.

KEY LIME-COCONUT CUPCAKES



Key Lime-Coconut Cupcakes image

Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.

Provided by Dianne

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h

Yield 12

Number Of Ingredients 16

1 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup virgin coconut oil
3 tablespoons Key lime juice
1 ½ teaspoons Key lime zest
1 teaspoon vanilla extract
2 eggs
½ cup milk
1 (4 ounce) package cream cheese, softened
¼ cup virgin coconut oil
1 ½ teaspoons Key lime juice
½ teaspoon Key lime zest
1 ½ cups confectioners' sugar
1 cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  • Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  • Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g

KEY LIME CUPCAKES



Key Lime Cupcakes image

I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 cupcakes.

Number Of Ingredients 18

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 cups graham cracker crumbs
3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated Key lime zest
2 teaspoons Key lime juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.

Nutrition Facts : Calories 378 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

MANGO LIME CHEESECAKE RECIPE BY TASTY



Mango Lime Cheesecake Recipe by Tasty image

Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

8 digestive biscuits
1 tablespoon sugar
¼ cup butter, melted
3 large mangoes, or 6 small yellow mangos, peeled & diced
32 oz cream cheese, at room temperature
1 ¾ cups sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
2 lime zests
1 cup sour cream
2 lime juices
1 tablespoon sugar

Steps:

  • Preheat your oven to 190°C (375°F).
  • Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
  • Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
  • Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
  • Using a blender, puree mangos until smooth. Set aside.
  • In a large bowl, whisk together cream cheese and sugar until smooth.
  • Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
  • Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
  • Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
  • In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
  • Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
  • Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
  • Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 3 grams, Protein 14 grams, Sugar 43 grams

KEY LIME PIE CUPCAKES



Key Lime Pie Cupcakes image

I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. -Julie Herrera-Lemler, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 32 cupcakes.

Number Of Ingredients 15

4 sheets refrigerated pie crust
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1/2 cup Key lime juice
2 cups all-purpose flour
1-1/2 cups self-rising flour
1-1/2 cups buttermilk
FROSTING:
12 ounces cream cheese, softened
1-1/2 cups butter, softened
1-1/2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
6 tablespoons Key lime juice
Fresh raspberries

Steps:

  • Preheat oven to 350°. Line 32 muffin cups with foil liners. On a work surface, unroll crusts. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining crust or save for another use). Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition., Pour batter into prepared cups. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Refrigerate leftovers.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

KEY LIME CUPCAKES



Key Lime Cupcakes image

Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature, or frozen up to 2 months.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h50m

Yield Makes 24

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs (from 12 crackers)
1 cup (2 sticks) unsalted butter, room temperature, plus 5 tablespoons melted
1 1/4 cups plus 2 tablespoons granulated sugar
1 1/4 teaspoons coarse salt
1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons freshly grated key lime zest (from 12 key limes), plus more for topping
6 tablespoons sour cream, room temperature
Key Lime Frosting

Steps:

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with paper liners. In a food processor, pulse together graham cracker crumbs, 5 tablespoons melted butter, 1/4 cup sugar and 1/4 teaspoon salt until mixture holds together when squeezed. Spoon 1 to 2 tablespoons crumb mixture into each liner and press firmly using the bottom of a lightly oiled shot glass or small bowl. Bake until set, 5 to 7 minutes; cool completely. Reduce oven to 325 degrees.
  • In a medium bowl, whisk together flour, baking powder, and remaining 1 teaspoon salt. Using an electric mixer, beat together remaining 1 cup butter and 1 cup plus 2 tablespoons sugar on medium-high speed until pale and fluffy, at least 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, and scraping down sides of bowl as needed. Beat in vanilla and zest. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
  • Divide batter among cups, filling each about three-quarters full; tap pans on countertop once to evenly distribute batter. Bake until a cake tester inserted in centers comes out clean, about 26 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely, about 30 minutes. Frost with 2 heaping tablespoons key lime frosting; top with lime zest.

MANGO-LIME MINI CUPCAKE BITES



Mango-Lime Mini Cupcake Bites image

When you crave just a little something sweet after a big meal, these tiny treats are the perfect solution!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
2 eggs
1/3 cup milk
1 teaspoon grated lime peel
1/2 cup finely chopped mango (1/2 medium)
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
  • In medium bowl, beat 1/4 cup butter and the granulated sugar with electric mixer on medium speed 1 minute. Add eggs, one at a time, beating on low speed after each addition. Alternately add flour mixture, about one-third at a time, and 1/3 cup milk, about half at a time, beating just until blended. Beat in 1 teaspoon lime peel. Stir in mango.
  • Fill each muffin cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full.
  • Bake 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spoon frosting into decorating bag fitted with star tip; pipe frosting on each cupcake.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Cupcake Bite, Sodium 40 mg, Sugar 13 g, TransFat 0 g

MANGO KEY-LIME PIE WITH COCONUT MERINGUE



Mango Key-Lime Pie with Coconut Meringue image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 1 pie

Number Of Ingredients 16

2 1/2 cups all-purpose flour or whole-wheat flour
3/4 cup dark brown sugar
1/2 teaspoon salt
1 1/2 sticks butter, cold
4 egg yolks, beaten
1 can condensed milk
3 tablespoons cornstarch
1/2 cup lime juice
1/2 cup mango puree
1 teaspoon grated lime zest
5 egg whites
1/4 teaspoon cream of tartar
9 tablespoons sugar
1 tablespoon coconut cream
1/4 teaspoon coconut flavor
1/3 cup toasted coconut, optional

Steps:

  • Brown Sugar Crust Preparation:
  • Preheat oven to 350 degrees F.
  • Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
  • Mango Key Lime Filling Preparation:
  • Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
  • Coconut Meringue Preparation:
  • Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.

MANGO KEY LIME PIE



Mango Key Lime Pie image

From the Florida Keys to our local newspaper a couple years back. The recipe was submitted by Chef Cox of the Old Calypso House.

Provided by Judith N.

Categories     Pie

Time 32m

Yield 1 10 inch pie

Number Of Ingredients 10

2 cups graham cracker crumbs
1/3 cup confectioners' sugar
1/2 teaspoon cinnamon
6 tablespoons butter, melted and cooled
1/3 cup mango, pureed
6 egg yolks
1/2 up key lime juice
2 (14 ounce) cans sweetened condensed milk
1/2 cup mango, diced
3 cups whipped cream

Steps:

  • Preheat oven to 350 degree.
  • Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
  • Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
  • Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.

MANGO-LIME SHORTCAKES



Mango-Lime Shortcakes image

Enjoy this tropical dessert made using Bisquick Heart Smart® mix. Shortcakes full of mango-pudding mixture, topped with whipped cream - a mouth-watering treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 2

Number Of Ingredients 10

2/3 cup Bisquick Heart Smart® mix
1 tablespoon sugar
1 teaspoon grated lime peel
2 tablespoons fat-free (skim) milk
2 teaspoons vegetable oil
1 snack-size container (4 oz) refrigerated vanilla pudding snack (from 6-snack package)
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1/2 cup refrigerated mango in light syrup (from 1-lb 8-oz jar), drained, cubed
Whipped topping, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, sugar, 1 teaspoon lime peel, the milk and oil until soft dough forms. Drop dough by 2 spoonfuls onto cookie sheet.
  • Bake 9 to 12 minutes or until golden brown. Cool 10 minutes.
  • Meanwhile, in small bowl, mix pudding, lime juice and 1/2 teaspoon lime peel until well blended.
  • Split warm shortcakes. Fill and top with mango and pudding mixture. Top with whipped topping.

Nutrition Facts : Calories 330, Carbohydrate 57 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 29 g, TransFat 0 g

COCONUT CUPCAKES WITH KEY LIME FROSTING



Coconut Cupcakes With Key Lime Frosting image

This one was a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all. http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 10 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 baking soda
1/2 cup shredded coconut

Steps:

  • In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
  • Pulse in coconut flour, salt and baking soda.
  • Allow batter to sit and thicken just a bit.
  • Line a cupcake tin with unbleached baking cups.
  • Spoon ¼ cup cupcake batter into each cupcake liner.
  • Bake at 350° for 20-25 minutes.
  • Remove cupcakes from oven and allow to cool for 20 minutes.
  • Frost with Key Lime Icing and serve.

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From insanelygoodrecipes.com


MANGO KEY LIME CUPCAKES | RECIPE | KEY LIME CUPCAKES, …
See how you can make these mango Key Lime cupcakes. May 22, 2014 - I love fresh flavor profiles with the sweet and tart together. Refreshing and oh so yummy! See how you can …
From pinterest.ca


MANGO CUPCAKES WITH CREAM CHEESE FROSTING - WHAT'S COOKIN, …
2010-05-06 Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the baking pans, place on a wire rack …
From whatscookinchicago.com


KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING RECIPES
Steps: Preheat oven to 325 degrees. In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after …
From recipes.servegame.org


MANGO-LIME MINI CUPCAKE BITES RECIPE - LIFEMADEDELICIOUS.CA
2014-09-08 In medium bowl, beat 1/4 cup butter and the granulated sugar with electric mixer on medium speed 1 minute. Add eggs, one at a time, beating on low speed after each addition. …
From lifemadedelicious.ca


LIME CUPCAKE WITH A MANGO BUTTERCREAM! - ALL THINGS CUPCAKE
2008-06-29 Recipe: For the cake: A basic vanilla cupcake recipe or boxed vanilla cake 1 large lime For the Frosting: 2 sticks softened butter 1/4 cup milk 1 tsp. vanilla 6+ cups powdered …
From allthingscupcake.com


MANGO MARGARITA CUPCAKES - BAKING A MOMENT
2017-05-04 Preheat the oven to 350 degrees F and line cupcake pans with papers. Place the flours, sugar, baking powder, baking soda, lime zest, and salt in a large mixing bowl, and mix …
From bakingamoment.com


MANGO-LICIOUS CUPCAKES RECIPE - STL COOKS
In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. …
From stlcooks.com


PRODUCT DETAIL PAGE | EYB - EAT YOUR BEST
These cookies are necessary for the website to function and cannot be switched off in our systems. They are usually only set in response to actions made by you which amount to a …
From eatyourbest.com


MANGO, LIME & COCONUT CUPCAKES RECIPE | COLES
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, …
From coles.com.au


MANGO CUPCAKES - I LEARNED THE SECRET - CUPCAKE PROJECT
2010-03-18 Beat butter and sugar until light and fluffy. Beat in eggs, yogurt, and mango extract until blended. Alternately fold in flour mixture and mango juice, beginning and ending with the …
From cupcakeproject.com


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