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Tropical Sunshine Mango Tango Cupcake with Velvety Passion Fruit & Mango Dairy-Free Buttercream

Want to put a smile on someone's face? Look no further than these amazing cupcakes combine the flavors of mango and Suncore Foods® NEWEST Marigold Passion Fruit Supercolor Powder & Seeds with Suncore Foods® Sparkly Amber Passion Fruit Supercolor Flakes for a tropical flair. Perfectly moist, buttery, and bursting with tropical sunshine. Every bite with these cupcakes will transport you to the beach.

Ingredients

Makes 4 Cupcakes

Dry ingredients For the Mango Tango Cupcakes:
1 cup regular flour
1/3 cup icing sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of Suncore Foods® Rose Salt

Wet Ingredients For the Mango Tango Cupcakes:
150 grams mango puree (1 cup fresh mango + 2 tbsp water)
1/4 cup almond milk
1/4 cup melted butter

For the Passion Fruit & Mango Buttercream:
1 regular-sized mango
4 tbsp Suncore Foods® Sparkly Amber Passion Fruit Supercolor Flakes
8 tbsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
2 tbsp water
100 grams softened butter
200 grams icing sugar (shifted)
1/4 cup passion fruit & mango puree
1-2 tbsp milk to adjust the consistency

Directions

1. To Make the Mango Tango Cupcake — Preheat oven to 175 degrees Celsius. Place all dry ingredients in a large bowl. Mix well with a wire whisk. Set aside. Place all wet ingredients in a medium sized bowl. Mix thoroughly. Pour wet ingredients to dry ingredients. Using a spatula, mix until everything is well incorporated. Line muffin pan with cupcake liner.
Divide the batter equally (it should be almost all the way full for each cupcake). Bake them for 12-15 minutes or until the toothpick insert and it comes out clean. Let them cool on wire rack while you prepare the frosting.

2. To Make the Buttercream — Place mango, passion fruit flakes & water in a small blender. Blend until very smooth. Strain the puree. Set aside. Place softened butter in a large bowl, shift in powdered sugar. Using a hand held mixer; mix until well incorporated. Next, add in 1/4 cup of puree and milk. Mix on medium speed until everything is well combined. If the cream is too dry add 1/2 tbsp at a time to adjust the consistency. Once ready; transfer butter cream into a piping bag filled with star tip. Pipe & decorate the cupcakes. Enjoy!


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