Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until fluffy and pale.
- Beat in the eggs one at a time, adding vanilla extract, milk, and mango purée until smooth.
- Gradually fold in the flour mixture until just combined to maintain fluffiness.
- Fill each cupcake liner about ¾ full with batter and bake for 18-20 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack.
- Once cool, create a well in each cupcake and fill with strawberry jam.
- For the frosting, beat butter until creamy, then add powdered sugar, vanilla, and heavy cream until fluffy.
- Divide frosting and mix in mango purée and strawberry purée for colors, leaving one bowl white.
- Using piping bags, frost the cupcakes starting from the outside in to create a sunset swirl effect.
- Garnish with a slice of fresh strawberry or mango before serving.
Nutrition
Notes
Use fresh ingredients for the best flavor. Allow cupcakes to cool completely before filling. Store in an airtight container for freshness.