Say this about cupcakes: you can never seem to go wrong with them. Plus, once you’ve mastered the basic recipe for one, you can actually go to town, so to speak, with all sorts of add-ins and flavor combos.
These treats on the left are a classic example. The recipe for these started out as a midnight treat concocted to deal with sudden hunger pangs. Since then, I’ve modified the recipe to bring a bit of summer sunshine to even the grayest, rainiest of monsoon days. This particular version is made more summery by the addition of dried mangoes and mango juice rather than the usual lemonade or orange juice. In the first attempt, I tried it with lemon extract rather than the mango flavoring I used for my Viva Antipolo biscotti recipe and the resulting cupcakes were citrusy with a bit of chew and crunch. The ones made with the mango extract, on the other hand, were definitely peachy-tasting and oh-so-fragrant.
Seriously, I recommend baking them youself. The end result will really brighten up your day.
Sunshine Sweetheart Cupcakes
2-1/2 cups flour
1-1/2 cup white granulated sugar
3/4 cup mango juice/nectar
3/4 cup cooking oil
4 eggs, beaten
3 teaspoons baking powder
2 teaspoons mango or lemon extract/flavoring
1/2 teaspoon salt
- 1/4 cup dried mangoes, chopped
- 1/2 cup toasted cashews or macadamia nuts, chopped
Sift together, flour, sugar, baking powder, and salt. Make a well in the center and pour in oil, eggs, juice, dried mangoes, nuts, and flavoring. Mix until well-combined but just slightly lumpy.
Preheat oven to 325 degrees / Gas mark 3.
Line the cups of a standard-size muffin pan with cupcake papers. Fill cups with batter till about 3/4 full. Bake for 20 minutes.
Makes 24 cupcakes.