One Last Summer Cupcake

Let’s be clear, there are 17 full days of summer left before we can truly usher in PSL’s, Packer football, boots and the like. But if past years have taught me anything, the next few Sundays will run away from me and autumn will be upon us before I know it.

So cheers! …to a truly awesome summer. Cheers to coastal road trips, relay running adventures, solo running adventures, learning and loving in Guatemala, eating, drinking, snoozing, giggling, meeting, greeting, sugar and bubbles. It’s been one for the history books.

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I’ve had a love affair with mango this summer. I blame it, in part, on Trader Joe’s. Mango lemonade, dried mango, mango sorbet, mango salsa for my tortilla chips- they aided and abetted mass consumption of the sunny, syrupy fruit. So what better cupcake flavor to round out the summer with, than one of the mango variety.

 Cake (makes 12):

  • 1 1/2 cups white flour
  • 1 cup white granulated sugar
  • 1/4 cup coconut oil
  • 2 tbsp heavy whipping cream
  • 2 tbsp mango puree
  • 1 tsp salt
  • 2 tsp baking soda
  • 3 eggs
  • 1/4 cup melted butter

Frosting:

  • 1/4 cup mango juice
  • 1/2 cup melted butter
  • 16 oz confectioners sugar
  • dried mango for garnish

Combine cupcake ingredients and beat into a frenzy. Fill festive cupcake liners and bake at 350 for 15 minutes. While cupcakes cool, combine and mix frosting ingredients. Frost cupcakes and garnish with delicious and nutritious dried mango slices. Feel marginally good about yourself (margarine, ha! pun!) because these definitely count as a serving of fruit.

Hope that everyone has a wonderful week!

xo,
Jenna

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