mango marmalade cupcake

I have to thank my uncle (UJ) for the dried mangoes that he bought from Philippines. They came in handy when I baked mango marmalade cupcake.

The cupcakes remained moist even on the third day without refrigeration.

INGREDIENTS

100g dried mango

180g self-raising flour

250g butter (softened)

100g castor sugar

4 eggs

1 tsp mango essence

1/2 cup orange marmalade

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the cupcake pan with the paper cases. Set aside.

3. Chop or cut the dried mango into small pieces. Set aside.

4. Sift the self-raising flour in a bowl. Set aside.

5. Cream the butter and castor sugar in a mixing bowl using an electric mixer until light and fluffy.

6. Add the eggs, one at a time, mixing well with each addition.

7. Add the mango essence and orange marmalade and mix well.

8. Fold in the flour using a wooden spatula and stir until just blended.

9. Spoon the batter into the prepared pans.

10. Bake for 20 minutes or until a skewer inserted in the middle of the cupcake comes out clean.