Mango Raspberry Cupcake

Instructions

1. Mix the flour, salt, baking powder, and sugars together in a large bowl.
2. Mix together the egg, buttermilk, oil, vanilla, and almond flavoring.
3. Combine sugars and dry ingredients.
4. Fold in the mango and raspberries.
5. Fill baking cups almost to the top.
6. Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 15 more minutes.
7. Combine ingredients to make the glaze.
8. Dip the tops of the cup cakes in the glaze. Sprinkle with coconut and sliced almonds if desired.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 45 minutes
Servings: ................. 18

Ingredients

5 - 1/2 cups flour
1 - 1/2 cups sugar
1/4 cup brown sugar
1 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup vegetable oil
2 cups buttermilk
1 tablespoon vanilla
2 teaspoons almond extract
2 chopped fresh mango
Juice of 1 lime
2 cups frozen raspberries

For the Glaze:
4 tablespoons melted butter
2 cups powdered sugar, sifted
2 tablespoons lime juice
2 teaspoons almond flavoring
1/4 cup milk
Pinch of salt Garnish:
Coconut for garnish
Sliced almonds for garnish

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