Mango Cupcakes

So I had a couple of mangoes from Grampa's (they are the best) and since the boys had enough of their share (they would have eaten more but I just couldn't allow them!), I wanted to use up the rest just so there wouldn't be any left to be devoured. I decided to make some cupcakes, and what started as a casual whip up to finish up the mangoes ended up as something I couldn't help but share. The cupcakes were super-soft and moist, and the mango flavor - oh, so heavenly! Ok, so maybe I just love mangoes that much, but if you love mangoes as much as I do, you should totally give this a try!  

Ingredients:

For the cake:

1 cup flour

1 cup caster sugar

1 cup mango purée (can also add the flesh of two mangoes, finely diced, instead)

3/4 cup butter

1/4 cup oil

4 eggs
1 tsp baking powder

1/4 tsp baking soda
1 tsp vanilla extract

Method:

In a mixing bowl, beat the eggs with the vanilla extract until light and fluffy.

In a separate bowl, cream the butter and caster sugar.

Add the butter-cream mixture to the fluffy eggs and beat until well-combined.

Sift the flour, baking powder and baking soda. Fold into the egg-butter-sugar mixture until fully mixed. Do not over-mix.

Add the oil and mango purée and mix until just combined.

Spoon into cupcake liners, filling 3/4th of the way up.

Bake at 360 degrees F or gas mark 4 for about 20 min, until a wooden pick inserted comes out clean.

Serve with whipped cream or custard topping, or just gobble up plain. They're amazing either way.