Mango, Marzipan & Ginger Cupcakes Recipe
- BAKE: 25
- SERVES: 18
Method (Makes 18)
Place the cake mix, water, oil and zest and juice of 1 orange into a bowl and mix to a smooth batter, beating for 1-2 minutes.
Add the grated marzipan and dried mango and mix until evenly dispersed.
Divide between 18 muffin cases approximately 65g in each.
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.
Allow to cool completely before decorating.
Sift the icing sugar into a bowl and add the butter and cream cheese.
Beat until smooth and creamy for about 2-3 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny.
Spread the cream cheese topping onto each of the cupcakes and then decorate with grated orange zest on top.
“My oh my, having just bought my long thought about bread machine which had gone down significantly in my catalogue, I decided to give your flours ago, I received the packs and machine this morning and having just made my first loaf which may I add was scoffed immediately by the family, dry and with best butter on, and all think its fabulous, I am now awaiting the chocolate fudge cake to do, then I will have to make another loaf or perhaps 2 seeing how my sister and her kids and the neighbours all tried the last one, I think there all hooked and there now all off out to buy a breadmaker and buy Wright's bread and cake mixes. ”Beverley Keenan
Oh this looks lush – Our gorgeous Ginger cake mix, the juice of an orange, grated marzipan & dried mango. Smothered in a Cream Cheese gently folded with some icing sugar (lovingly licking that fork)! Sprinkled with orange zest left over from the juice of the orange used earlier. Now we are suitably smothered and sprinkled – I must go and find something sweet to eat! Deb the Bread