One of the reasons I enjoy being on Facebook is the many wonderful people in the world I would have never known otherwise. I think we are created to enjoy making connections with each other, and although there are legitimate negative aspects of social networking, Facebook has been a fun, informative way for me to connect with others around the world.
William Watson is one of these people. He lives in Florida, but is from Tyler, Texas, where I live now. I didn’t know him when he lived here, but a mutual friend put us in contact with each other because I like to eat and write about all things food, and William is deeply involved with the International Mango Board.
The International Mango Board has become a good source for me when looking for mango-related information, and not only that, it’s been great fun becoming friends with William and realizing we do share many common interests – not just a love of mangoes!
William was in town recently and kindly brought me an entire case of mangoes. We still didn’t get to meet in “real life,” but I did get to stop by our mutual friend’s office to pick up the fruit and enjoy a wonderful Friday afternoon conversation.
Friends are a rare treat in this life, and I’ll take them wherever I can find them – whether it’s Facebook, Twitter or the porch next door. I’m grateful for all the good connections I am given.
Enjoy this delicious recipe for Mini Vanilla Cupcakes with a Mango Buttercream from the International Mango Board website, www.mango.org. The website has tons of recipes, tips and ideas for those of us who like to eat mangoes. And now is the perfect time, as they are on sale at your local Brookshire’s.
Mini Vanilla Cupcakes with Mango Buttercream
Source: International Mango Board
1 (15.25-oz) box vanilla cake mix
1 cup water
1/2 cup vegetable oil
2 large mangoes (about 2 lbs), pitted, peeled and diced
2 1/2 sticks unsalted butter, at room temperature
5 cups powdered sugar
Preheat oven to 325°F. Line miniature muffin tins with cupcake liners. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds, increase speed to medium and mix until smooth, about 2 minutes. Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes. Cool in pans for 5 minutes then cool completely on wire rack.
For the Mango Buttercream
Puree one and a half diced mango in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remaining diced mango for garnish.
In a large bowl, beat butter with electric mixer on medium speed, until smooth; slowly add powdered sugar, 1 cup at a time, mixing between each addition.
Add 3/4 cup mango puree. Increase speed to high and beat until incorporated, about 2 minutes.
Transfer buttercream to a piping bag fitted with a pastry tip or a large zip top bag and top cooled cupcakes with buttercream. Top with 1 piece diced mango and sparkling sugar if desired.
Nutritional Information: Each serving (1 mini cupcake) contains 163 calories, 22 g carbohydrate (7% Daily Value), 0.1 g fiber (1% Daily Value), 1 g protein (2% Daily Value), 8 g fat (13% daily value), 4 g saturated fat (18% Daily Value), 24 mg cholesterol (8% Daily Value), 78 mg sodium (3% Daily Value), and 27 mg potassium (1% Daily Value).