Fat Friday...

It's National Cupcake Week guys, this one hardly needs an explanation.

What I will tell you is that a) Rubicon mango is the best [out of everything]
b) I miss the Summer.

Mango-lime cupcakes it is then!

Zesty citrus sponges topped with a mango flavoured glacé icing and a smattering of chewy fruit.

Take that Autumn.

INGREDIENTS

Pre-heat the oven to 190 C // 375 F // GM 5

Cream together the butter and sugar until light and fluffy. I always find it much easier if I cream the butter a little on its own first.

Crack the eggs into a jug and beat together. Pour into the butter mixture gradually, stirring continually until completely combined.

Zest the lime [reserving a little bit for decoration later] and sprinkle in.Then slice it in half and squeeze the juice of one piece into the mix [take care not to let any pips in!]. Stir well.

Sift in the flour and fold gently until completely mixed and smooth.

Line a cake tin with paper casings and spoon in the mixture. It should technically be enough for 12 cupcakes, but I went for 10 slightly larger ones. Just because :)

Bake for 15-20 minutes until palely golden and slightly crisped on top. A skewer should come out clean when inserted.

While they cool you can make the icing. Sift the icing sugar into a bowl and make a well in the centre. Pour the mango juice into this hollow and stir the icing sugar into it gradually, moving out to bring in more sugar as you stir.

If you find it to be too thick, add a tiny squeeze of lime juice from the spare half.

Now simply prep the dried mango by chopping, spread the icing onto each cake and sprinkle with the chopped mango and any remaining lime zest.

Y'see?! Summer hasn't gone...

..it's in my belly.

xxx