Ingredients:

    1     15.25-ounce box vanilla cake mix
    1     cup water
    1/2     cup vegetable oil
    3     eggs


Preheat oven to 325°F.


Line mini muffin tins with cupcake liners.

Instructions:

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes. 
Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes.


Cool in pans for 5 minutes then cool completely on wire rack.

Mango Buttercream

Ingredients:

    2     large mangos (about 2 pounds), peeled, pitted and diced
    2 1/2     sticks (1 1/4 cups) unsalted butter, room temperature
    5     cups powdered sugar
    2     tablespoons white sparkling sugar sprinkles (optional)

Instructions:

Purée 1 1/2 diced mangos in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remaining diced mango for garnish.

In large bowl, beat butter with electric mixer on medium speed, until smooth. Slowly add powdered sugar, 1 cup at a time, mixing between each addition. 
Add 3/4 cup of mango purée. Increase speed to high and beat until incorporated, about 2 minutes.

Transfer buttercream to a pastry bag or a large zip top bag fitted with a pastry tip. Top cooled cupcakes with buttercream. 
Top with 1 piece diced mango and sparkling sugar, if desired.

Frost Cupcakes Like a Pro

It’s easy to create these Mini Vanilla Cupcakes with Mango Buttercream. With a few simple tricks, they’ll appear as though you selected them from a professional bakery. Just follow these simple steps from the kitchen pros:
—Use a large, star-burst piping tip in a pastry bag or large zip top bag.
—Set the bag over a tall glass or measuring cup, and fold the bag edges into a cuff over the rim of the glass.
—Scoop frosting into the bag using a rubber spatula. Fill it about two-thirds full.
—Take the bag out of the glass and twist the top closed.
—Hold the bag just barely above the top of the cupcake at a 90 degree angle.
—Squeeze the bag to pipe a spiral of icing, starting at the outer edge and working inward.
—Stop squeezing and pull the tip straight up.

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Originally posted 2012-11-02 15:17:58.