Ingredients
- 1/2 cup brown sugar
- 1/4 cup passionfruit natural yoghurt
- 1 x 59g free range egg
- 1 mango, flesh only, pureed
- 3/4 cup self raising flour
- 2 tsps passionfruit pulp
Icing
- 1 cup icing sugar mixture
- 1 1/2 tablespoons passionfruit pulp
Directions
- Preheat the mini cupcake maker.
- In a bowl, combine the sugar, yoghurt, egg, mango, flour and passionfruit and stir well until there are no dry lumps left.
- Lightly spray the cupcake wells with coconut oil spray and scoop 1 heaped teaspoon of mixture into each. Allow to cook for 5 minutes and remove using silicone tongs and allow to cool.
Icing
To make the icing, mix all icing ingredients together in a bowl and top each one with 1 teaspoon of icing.