Agave Mango Margarita Cupcakes With Sea Salt Food

AGAVE MANGO MARGARITA CUPCAKES WITH SEA SALT

Steps:

• Preheat oven to 350° F. Sift together flour, baking soda, baking powder and sea salt set aside. In a small bowl, combine mango purée, lime juice and zest, and buttermilk set aside. In a mixing bowl, cream butter until fluffy. Add agave mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack cool. Frost with Mango Lime Buttercream frosting and sprinkle with additional sea salt and nonpareils, if desired.MANGO LIME BUTTERCREAM FROSTING:In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime juice and zest, and agave mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.

FROZEN MANGO MARGARITA

Steps:

• Sprinkle the salt onto a side plate. Rub the rim of the margarita glasses with one of the lime wedges and dip the rims into the salt.
• Mix all ingredients (except the salt and remaining lime wedges) in a blender until smooth.
• Pour into the glasses and garnish with a fresh lime wedge.

MANGO MARGARITA CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
• Dice mango; reserve.
• Combine flour, baking powder and salt.
• On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
• Add eggs and mango baby food; beat until blended.
• On low speed, gradually beat in flour mixture.
• Stir in diced mango and 1 teaspoon lime zest.
• Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
• Cool 10 minutes. Transfer from pan to rack; cool completely.
• FROSTING:.
• On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
• On low speed, gradually beat in confectioners' sugar.
• Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
• If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
• Cut remaining 1/2 mango into small thin wedges.
• If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.