Mango Lime Mini Cupcake Bites Recipes

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
• Bake 25 to 35 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In medium bowl, beat 1/4 cup butter and the granulated sugar with electric mixer on medium speed 1 minute. Add eggs, one at a time, beating on low speed after each addition. Alternately add flour mixture, about one-third at a time, and 1/3 cup milk, about half at a time, beating just until blended. Beat in 1 teaspoon lime peel. Stir in mango.
• Fill each muffin cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full.
• Bake 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spoon frosting into decorating bag fitted with star tip; pipe frosting on each cupcake.

Steps:

• For The Cake Directions: Preheat oven to 350 degrees. Mix together the cake mix, sugar and flour in a large mixing bowl. Add in wet ingredients: water, sour cream, oil, mango, and eggs. Beat on low until mixed then bet on medium/high for 2 minutes. Line cupcake pan with paper cups and fill 2/3 way full with batter. Turn oven down to 325 degrees and bake for about 25-35 minutes or until a toothpick comes out clean.
• For the Filling In a medium saucepan, combine all ingredients. Whisk over med/high heat until mixture thickens. Take off heat, cover, and chill.
• For the Frosting Combine butter, shortening, vanilla, lime juice, and mango in a large mixing bowl. Beat on high for 5 minutes. Turn mixer to low. Add the powdered sugar, little by little, until mixture becomes thick and creamy and there are no lumps. Add more or less powdered sugar as needed to get the desired consistency.
• Putting the Cupcake Together Once the cupcakes are cooled and the custard is chilled, place the custard in a piping bag with a large tip (I use Wilton #12 tip). Poke the tip 2/3 of the way into the cupcake and gently squeeze filling into the center of the cupcake being careful not to bust the cupcake. The filling should push the tip up and out the top of the cupcake as it fills the center. Do this for every cupcake. Place frosting in piping bag with whatever tip you would like and frost away. Garnish with key lime zest (or sugar sprinkles).