mangooey cupcakes

I had a bit of a dilemma with the proper naming of these. My dear facebook friends helped. Remember when I was talking about mango bread? Well, I had mad banana bread and was kinda over the bread thing….I wanted something more girlish, you know?

Cupcakes are for girls.

Wouldn’t that be a neat t-shirt?

Ok,  real men and little boys eat cupcakes too. But, I just think of them as girl food, that’s all.

Texas sheet cake. Rocky road.

That’s man food. Don’t you think?

At least I’m applying analytical thought to my creations. College taught me something. My mom should be proud.

So, when you put mangoes, cream cheese and vanilla cake together something wonderful happens. You get mangooey. Mango=gooey=mangooey. Get it?

Close up pictures are great with food. Not so great with people, though.

These are easy, folks.

A while back- I made blueberry muffins, and I told y’all that you could make the dry mix to keep on hand…Guess what?You can use it here!!!

Alright if you don’t have the dry mix- this is what you’ll need:

1 1/2 c flour

3/4 c sugar

1/2 tsp salt

2 tsp baking powder.

Keep that mixture in a ziploc and you’ll always be ready to bake up some sort of treat.

When you’re ready…. add 1/2 c diced mangoes, 1/3c oil, 1/3c milk and 1egg. Add more milk if it’s too dry.

For the cream cheese swirl…

Take 8oz cream cheese,1 c sugar, 1 tsp vanilla- plop into each muffin batter-cup-cake and bake at 400 for 10-12 minutes.

They smell heavenly. Like a bakery. Really. That is one of the best smells in the world. And that new puppy smell. And new babies. And new shoes. Why do new things smell so good?

For the glaze: 1 1/2 c powdered sugar, 2 tsps cream. (more or less depending on thickness….)

Guess what???? I was lazy and used a fork to drizzle. Worked great. Hooray!

And, yes- you will have a big bowl of that cream cheese mixture leftover. Stick it in the fridge. I’m making something dandy with it for you.

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