Tuesday, August 27, 2013

Mango Fruitcakes with Citrus Glaze

I realize that the name is a doozie – no one really likes fruitcake after all. Calling this humble little delight a cupcake, however, just didn’t seem right – especially because it has a glaze on top, not traditional icing. Whatever you want to call this, know that this tropical little treat is fruity, light, and delicious.
Mango Fruitcakes with Citrus Glaze Mango Fruitcakes 2 cups pastry flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup coconut oil, melted 1 cup mango puree (made by pureeing 1 peeled mango in a blender) 1 teaspoon vanilla 3 Tablespoons flax powder mixed into 9 Tablespoons water 1 cup diced mango 1 Tablespoon apple cider vinegar 1/2 cup pecans 1/2 cup flaked coconut 1. Preheat oven to 350 degrees. Prepare 2 muffin pans with liners. 2. Mix flour, baking soda, baking powder, ginger, cinnamon, salt and sugar in a large bowl. Mix coconut oil, mango puree, vanilla and flax mixture in a small bowl. Add liquids to the large bowl and incorporate completely. Gently fold in diced mango, apple cider vinegar, pecans and coconut. Allow to rest for at least 10 minutes before spooning into prepared muffin pans. 3. Bake for 25 to 30 minutes, or until muffin tops are light brown and a fork inserted into the center of one of the muffins comes out cleanly. Allow to cool before topping with citrus glaze. Citrus Glaze 3/4 cup powdered sugar 3 Tablespoons freshly squeezed orange juice 2 teaspoons orange zest, finely grated 1/2 teaspoon melted coconut oil (optional) 1. Whisk all ingredients until incorporated. The glaze will be light orange in color. Drizzle over the cooled fruitcakes and either allow to cool (which will produce a shiny glaze kind of like a glazed donut), or serve immediately for a lightly sweet topping. Don’t worry about dripping over or spilling off; these fruitcakes are delicious regardless of what they look like.

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