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These cupcakes instantly make me visualise summer! I'm not a big fan of hot spice, so I reduced the amount of chili by about 70% and added some white chocolate to 'cool the mouth' just like milk would.

Very tasty, very pretty (especially if you add a couple of cocktail umbrellas to the plate for some extra spunk) and a great talking point!


Ingredients

1 c flour
1/2 c sugar
1/3 c butter
3/4 c milk
1/2 c white chocolate chips (or 1 small milky bar!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp chili powder (increase this if you like more bite)
1 egg
1 fresh mango roughly cubed OR
3/4 canned mango roughly cubed
1/4 cup mango pulp (if fresh mango) or juice (if canned mango)

Preheat oven to 175 and line a 12 hole cupcake pan. Heat the milk in a bowl over a saucepan of boiling water until it's just below boiling. Remove from the heat and add the white chocolate to the milk, stirring until it melts completely. Let the mixture cool completely before moving to the next step.

In a large bowl, cream the butter and sugar, then add the egg, stirring until combined. Add flour, baking powder, chili powder, and salt to the mixture.
Next, add the cooled chocolate milk and mango juice/pulp and beat until well combined. Finally, fold in mango.

Fill the cupcake liners 3/4 of the way full with the batter, trying to spread the mango chunks evenly if you can. Bake about 15 minutes or until a skewer comes out clean.

Icing

120 g cream cheese
1 1/2 c icing sugar
1 TBS lime juice
1 drop green food coloring

In a large bowl, beat the cream cheese and icing sugar until it's smooth. Add the lime juice, then just enough green food colouring to give the icing a pale lime colour. Mix again until blended.