Ingredients
- 1 1/2 teaspoons baking powder
- 500 g/1.1 lbs butter, chopped
- 4 cups plain flour
- 2 cups milk
- 4 cups castor sugar
- 300 g/10 oz white chocolate, chopped
- 4 eggs, whisked
- 2 teaspoons vanilla extract
- 1 c. butter
- 1 c. sugar
- 1 tbsp. coffee liqueur
- 1 1/2 c. whipped cream
- 1/4 c. chopped mango
- 1 ripe mango, sliced
Directions
- Preheat oven to 155 c/310 F, Sift flour and baking powder together into a large bowl. Make a well in the center. Put butter, milk, castor sugar and white chocolate into a metal bowl and place over a large saucepan of simmering water. Stir continuously using a flat-bottomed wooden spoon until chocolate has melted and sugar has dissolved. Remove from heat and cool to room temperature. Fold the eggs and vanilla extract into the cooled chocolate mixture. Pour this mixture into the well in the flour and fold together until well combined. Divide the mixture. Bake for 30 minutes, then allow to cool for a further 30 minutes before frosting.
- Mango Frosting: Cream butter with an electric mixer and add sugar gradually. Add coffee liqueur and cream. Beat until fluffy. To 1/4 of the frosting, add chopped mango. Use this as filling between the two layers. Spread remaining frosting on top and sides the cupcakes. Decorate top with sliced mango arranged like daisy petals.