1) Those aren't muffins?
2) They've got decking blueberries in! They're not even mango!
3) This isn't news! You said last week that the news posts had returned?...Fucker.
I am guilty of all three charges! And there is a simple reason for all of this. I had too many eggs going out of date. True story. Don't worry people that I have been bounding around Cornwall gifting these to today, they haven't actually gone out of date. They're just pretty close. So I decided to make some blueberry muffins for work (I've been a bit stressified the last couple o'days-I'll explain tomorrow.) THEN, I got all a bit bakey and decided that I wanted to also make some cakes for myself and Harps and was feeling all a bit experimentos (making up a lot of words today aren't I?) that I 'dabbed a hand' (weird saying) at making some mango cupcakes! ( I called them muffins in the title to demonstrate a little alliteration-so shoot me)
Anywhooty, due to flummoxing around the county, I seem to have gifted most of my little blueberry gems, much to Harps's dismay, which means that my lovely colleagues had better like experimental mango cakes! If they don't, they're all mango hating fools. It also means that I just haven't had the time to accumulate all the strange things I've been reading about this week- sozages for that.
And I sang this over and over and OVER again whilst I baked. I urge you to do the same whilst you read the recipe below!
WHO LIKE THE MANGO?
|And the most boring photo whilst baking award goes to...|
Bake Time: 17 minutes.
Prep Time: 10 minutes
Serves: Some work colleagues and a greedy Harps. (12)
Mango Factor: Priceless.
Ingredients: 115g Self Raising Flour, 115g Caster Sugar, 115g Melted Butter/Marg, 1tsp Vanilla Essence, 2 Free Range Eggs, Mangoey Goodness ( I used mango juice but in hindsight it wasn't a great move).
Icing: Not as much Double Cream as I used (I'd say you need about 100ml?) P.s. Anyone want some mango cream icing? Mango juice (bad idea-my mango cakes are wavering already) and Icing Sugar.
1) Preheat the oven to 190c/ 375f/ Gas 5- Line a 12 hole cupcake pan with standard sized cases.
2) In a mixing bowl, beat together the melted butter/marg with the sugar until a pale and creamy, light texture forms.
3) Gradually whisk in the eggs and the mango juice (about 75ml), then sift the flour on top. Using a large metal spoon, carefully fold the flour into the batter.
4) Spoon evenly into the cases and bake for 16-18 minutes on the middle shelf, until lightly golden and firm. Transfer to a wire rack to cool.
5) Pour the double cream into a bowl and sift in some icing sugar. Whip the mixture, adding a little mango juice at a time. Set aside in the fridge until your cakes have cooled fully.
6) Ice those bad boys up and you're in mango heaven!
Love Sophie Xx