Yield: 12 cupcakes
340 calories per cupcake
Active time: 10 minutes
Total time: 5 1/2 hours
ingredients
for the cake
1/2 cup fed sourdough starter
1/2 cup almond milk
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
5/8 cup cocoa powder (this is equivalent to 1/4 cup and 2 tablespoons)
1 egg
for the frosting
1 stick unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons almond milk
1/2 teaspoon vanilla extract
1 cup diced mango
preparation
1. Prepare your sourdough starter, by stirring it down, feeding it, and setting it aside for 2 hours.
2. Combine all the cake ingredients in a large bowl, stirring well to mix.
3. Cover the bowl and set aside for 3 hours.
4. Uncover the bowl, stir, and scoop into lined muffin tins. The batter is very thick, so you may want to use the two spoon method, by scooping the batter out with one spoon and using the second to drop into the lined muffin tin.
5. Bake at 350 degrees until cake springs back when lightly pressed in the middle, about 20 minutes. (See step 11 of "roasted strawberry coffee cake" for more resources on testing for cake doneness. Set aside to cool.
6. While the cupcakes are cooling, roast the mango. See "roasted strawberry coffee cake" for more on roasting fruit. Set aside to cool. Alternatively, you could roast the fruit while the cake batter is fermenting.
7. Using your hand mixer, cream the butter. See step 9 of "oreo cupcakes" for more on creaming butter.
8. Add the powdered sugar, vanilla extract, and continue to mix until well blended, about 3 minutes.
9. Add the almond milk 1 tablespoon at a time and mix, on high speed, until a consistency of you liking forms. You may need to add more powdered sugar if you want more fluff.
10. Fold in the roasted mango and chill for 10 minutes in your fridge.
11. Scoop the frosting into a pastry or Ziplock bag.
12. Pipe the frosting onto the cupcakes.
Original recipes found here and here.
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