Pour into a small saucepan the 1/2 cup of mango pulp.
Over medium-low heat, stirring frequently, bring the pulp to a simmer. Let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool while preparing cupcakes and frosting.
Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
Mix the flour, baking powder, baking soda, and salt in a large bowl.
Whisk the melted butter with the sugar in a medium bowl. Mix in the egg, yogurt, milk, and vanilla.
Add the wet ingredients to the dry ingredients and mix until combined.
Divide the batter into 12 paper liners. Bake for about 18-20 minutes or until a toothpick inserted into the center comes clean. Let cupcakes cool completely before frosting.
Beat the butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
Add in the powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar—Frost each cupcake as desired.
Ingredients
Directions
Pour into a small saucepan the 1/2 cup of mango pulp.
Over medium-low heat, stirring frequently, bring the pulp to a simmer. Let it simmer until it reduces to half the volume (15-30 minutes). Set aside to cool while preparing cupcakes and frosting.
Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
Mix the flour, baking powder, baking soda, and salt in a large bowl.
Whisk the melted butter with the sugar in a medium bowl. Mix in the egg, yogurt, milk, and vanilla.
Add the wet ingredients to the dry ingredients and mix until combined.
Divide the batter into 12 paper liners. Bake for about 18-20 minutes or until a toothpick inserted into the center comes clean. Let cupcakes cool completely before frosting.
Beat the butter until light and fluffy. Mix in the mango reduction, vanilla, and salt.
Add in the powdered sugar, one cup at a time, mixing in between. Blend until smooth after adding the final cup of powdered sugar—Frost each cupcake as desired.