Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 0.25 cup (60g) plain Greek yogurt
  • 0.5 cup (120ml) concentrated mango puree (reduced from 1 cup fresh)
  • 1 tsp vanilla bean paste
  • 0.5 cup (100g) fresh strawberries, finely diced
  • 1 tsp honey
  • 1 tsp lime juice
  • 1 cup (225g) unsalted butter, softened
  • 2.5 cups (310g) powdered sugar
  • 2 tbsp concentrated strawberry reduction
  • 2 tbsp concentrated mango reduction
  • 1 pinch fine sea salt

Instructions:

  1. Simmer 1 cup of fresh mango puree in a small saucepan over medium low heat until reduced to exactly 0.5 cup (120ml). This concentrates the natural sugars and flavor.
  2. Combine 0.5 cup diced strawberries, 1 tsp honey, and 1 tsp lime juice in a bowl; let them macerate for 15 minutes until juices are released and glossy.
  3. Sift 1.5 cups all purpose flour, 0.75 cup granulated sugar, 1.5 tsp baking powder, and 0.5 tsp salt into a large bowl.
  4. Add 0.5 cup room temperature butter to the dry mix and beat on low until the mixture looks like fine, wet sand.
  5. In a separate jar, whisk the 0.5 cup mango reduction, 1 egg, 0.25 cup Greek yogurt, and 1 tsp vanilla bean paste.
  6. Pour the liquid mix into the sand like flour and beat for 60 seconds until the batter is pale and voluminous.
  7. Fill cupcake liners 2/3 full and bake at 350°F (180°C) for 18-20 minutes until a toothpick comes out clean and the tops spring back.
  8. Once completely cool, remove the center of each cupcake and spoon in the macerated strawberry mixture.
  9. Beat 1 cup softened butter and 2.5 cups powdered sugar until the texture is velvety and cloud like.
  10. Split the frosting into two bowls; mix mango reduction into one and strawberry reduction into the other, then swirl them together in your piping bag.