Mango Margarita Cupcake

Mango Margarita Cupcakes
Yield 24 cupcakes / 48-72 mini cupcakes

Mango Lime Cupcakes
2 mangoes, peeled, pitted
2 ½ cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 cup granulated sugar
1 cup unsalted butter, softened
4 eggs
2/3 cup Orchard Splash Mango mixer
2-3 teaspoons grated lime zest


Directions:
1. Preheat oven to 325°F. Line 24 muffin cups (or 48 small muffin cups) with liners.
2. Dice mango; reserve.
3. Combine flour, baking powder and salt.
4. On medium speed, beat granulated sugar and butter until light and fluffy, 2-3 minutes.
5. Add eggs and mango smoothie mix, beat until blended.
6. On low speed, gradually beat in flour mixture.
7. Stir in diced mango and 2 teaspoon lime zest.
8. Fill cupcakes about 2/3 full. Bake 15-18 minutes (or 11-12 mini cupcakes).
9. Remove from oven and cool on wire rack.

Mango Frosting
1 cup unsalted butter, softened
3 cups confectioners' sugar
3 tablespoons Orchard Splash Mango mixer
Light green decorator sugar, for garnish (optional)
24 (48-72 mini cupcakes) lime slices, for garnish (optional)

FROSTING:
1. On medium speed, beat butter until light and fluffy, about 2 minutes.
2. On low speed, gradually beat in confectioners' sugar.
3. Beat in mango smoothie mix; beat on medium speed until fluffy.
4. Pipe or spread frosting on cupcakes.
5. Cut limes into thin wedges and garnish cupcakes. If desired, sprinkle cupcakes with lime zest and green colored sprinkles.