MANGO-JALAPEñO CUPCAKE STACKS

Mango-Jalapeño Cupcake Stacks image

Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 19

Previous Next

Ingredients

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
3/4 cup mango nectar
1/2 cup milk
2 tablespoons grated lime peel
1 tablespoon finely chopped jalapeño chile
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 to 5 teaspoons milk
6 cups powdered sugar
1 cup finely chopped peeled mango
1 cup flaked coconut
Grated lime peel, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
Divide batter evenly among muffin cups, filling each about one-third full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 47 g, TransFat 1 1/2 g