Mango and Honey Cupcakes
As many of you already know, today is Halloween night, that celebration widely observed in the United States and Canada, and which is gradually spreading through European streets and party venues—the point is to have an excuse to go out and have fun. This celebration of Celtic origin, also known as the night of witches or the dead, has reached our days largely thanks to the commercial push and prominence it has received in American cinema—otherwise… 😉 .
The colors associated with this celebration are black, orange, and purple… and when it comes to ingredients, pumpkin is the queen. And you might be wondering… where is the pumpkin in this recipe? Well no, I don’t feel like making a pumpkin recipe today, so I’m making do with the orange color of mango and you’ll just have to be happy with that! 😉 .
Trick or treat? 😆
Ingredients for 12 muffins
250 g wheat flour
250 g mango (peeled and pitted)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons rolled oats
1 tablespoon honey
1 egg
125 g sugar
1 sachet vanilla sugar
80 ml vegetable oil
200 ml buttermilk
1 pinch of salt
Preparation
Peel the mango, remove the pit, and cut the flesh into cubes.
In a large bowl, mix the flour with the baking powder, baking soda, and rolled oats, and set aside (reserve some oats for the final decoration).
In another bowl, beat the egg and add the sugar, vanilla sugar, oil, honey, and buttermilk. Add the mango cubes to this mixture (reserve some for decoration).
Pour the mixture from the second bowl into the first and stir quickly until combined.
Distribute the batter into paper liners, previously placed in a more rigid mold to prevent them from losing their shape (I usually use a silicone mold or flan molds). Fill the liners only 2/3 full so they can rise.
Before placing them in the oven, sprinkle the reserved oats and mango cubes on top of each muffin.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 30–35 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Things to keep in mind
They can be frozen and taken out a few minutes before eating, either reheated in the oven or for 30 seconds in the microwave.
The amount of mango is approximate; you can adjust it to your taste (I usually add a bit more since I use the whole mango so nothing is left over, around 350 g).