Ingredients:

  • 1.5 cups (190g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (150g) granulated white sugar
  • 1 large egg, room temperature
  • 0.5 cup (120g) fresh mango puree
  • 0.25 cup (60ml) whole milk
  • 1 tsp pure vanilla extract
  • 0.5 cup (75g) fresh strawberries, finely diced
  • 1 tsp granulated sugar (for filling)
  • 0.5 tsp cornstarch
  • 1 cup (225g) unsalted butter (for frosting)
  • 3.5 cups (437g) powdered sugar, sifted
  • 1 tbsp heavy cream
  • 2 tbsp strawberry reduction or jam
  • 2 tbsp mango puree (for frosting)

Instructions:

  1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt.
  3. In a large bowl using an electric mixer, cream 115g of softened butter and 150g of granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Stir in the 120g of mango puree and milk. Gradually add the dry ingredients, mixing until just combined.
  5. In a small bowl, toss the diced strawberries with 1 tsp sugar and cornstarch.
  6. Fill each cupcake liner two thirds full with mango batter. Place a spoonful of the strawberry mixture in the center, then top with remaining batter.
  7. Bake for 20 minutes or until a toothpick inserted into the cake portion comes out clean. Cool completely on a wire rack.
  8. For the buttercream, beat 225g butter until smooth. Gradually add powdered sugar and heavy cream until fluffy.
  9. Divide the frosting into two bowls. Fold the strawberry reduction into one half and the mango puree into the other.
  10. Fit a piping bag with a 1M tip. Fill one side of the bag with pink frosting and the other with yellow. Pipe swirls onto cooled cupcakes to create the sunset effect.