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Delightful Cupcakes with a Fruity Twist

A fresh and fruity new take on a bakery classic. Experience the subtle and unique flavour of Dragon Fruit with a sweet hint of tropical mango in this summer cupcake recipe.

What You’ll Need

For the batter:

  • 110g softened butter
  • 110g golden caster sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 110g self-raising flour
  • ½ tsp TFS Dragon Fruit
  • ½ tsp TFS Mango

For the Buttercream:

Dragon Fruit & Mango Cupcakes flavour concentrate

Instructions

 

STEP 1
Heat oven to 180C/160C fan/gas 4 and fill your cupcake tray with bases, or grease it with butter

STEP 2
Use either an electric whisk or a hand whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy, then whisk in 2 large eggs: one at a time, scraping down the sides of the bowl after each addition using a spatula to make the most of the mixture.

STEP 3
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

STEP 4
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

STEP 5
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

STEP 6
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

STEP 7
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.