12 Serves
89 Mins
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
52 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
112 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs, vanilla extract, mango puree, and passion fruit pulp until well combined.
Gradually fold the dry ingredients into the wet mixture until just incorporated.
Divide the batter evenly into the prepared muffin tray and bake for 25-30 minutes until a toothpick comes out clean.
Remove from the oven and allow the cupcakes to cool on a wire rack before serving.
21
g36
g53
g
