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Author Notes: Okie...I love hibiscus in so many ways, in tea as I am tea fan..in frosting or cupcakes, or Non-alcoholic sangria...It gives such a nice floral flavor..you will immediately fall in love..I had this flavor combination when we tried DC cupcakes only May flavor, hope they are having it now..HIbiscus Mango cupcake... - PistachioDoughnut
Makes 18 regular sized
- 1 cup AP Flour
- 1 cup Almond Meal
- 2/3 cups Sugar
- 2/3 cups Mango Puree or pulp
- 1 Stick of butter
- 1 teaspoon Baking powder
- 1/4 teaspoon baking soda
- 3 Eggs, separated and at room temperature
- 3/4 cups Buttermilk
- 1 teaspoon Lemon juice and zest
- 1 teaspoon Vanilla Extract or mango extract
- Preheat oven to 350 degrees. Line 18 muffin-pan cups with paper liners.
- Using an electric mixer or Kitchen Aid, beat butter, sugar, and mango puree until yellow and fluffy, for about 3 to 4 minutes.
- Add flour,almond meal, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture. Do not over mix it.
- With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Add in the vanilla.
- Fill each muffin cup with 3/4 up batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 20 to 22 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks before frosting
- 2 Sticks of Butter
- 1/2 cup Hibiscus Flowers
- 8 ounces Cream Cheese
- 2.5 to 3 cups Confectioner's Sugar, I like less sweet or just enough sweet
- 1/4 teaspoon Vanilla Extract
- Hibiscus Flavor - For the flavor we would have to first make hibiscus butter, melt butter with dried hibiscus. You can do this in a small saucepan on medium-low heat for about one minute.
- Stir until you see lots of pink color in the butter. You may see pink oil floating on the butter (like oil and vinegar) rather than integrating with it. Don't worry - when the butter cools, the pink will mix right in.
- Let it stand for few minutes so that all the flavor is into the buttter but strain it before the butter comes back to normal texture. Strain out the hibiscus flowers. Let the butter come to room temperature, then cool in the refrigerator.
- When we are ready to use it, stir it and bring back to room temperature not melted.
- Beat hibiscus butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Beat just until it is fluffy and airy.
- So, once the frosting is ready. Take the cupcakes which have been cooling. Pipe the frosting in a piping bag and frost the cupcakes.
- You can either garnish the cupcake with a sliced or candied mango or mango marmalade. You can also stuff the center of the cupcakes by removing the center with the help of a round long tool , I use thermometer cover to do this. Stuff it with mango marmalade for that extra mango effect.
- This recipe was entered in the contest for Your Best Mangoes