Honey Mango Margarita Cupcakes With Sea Salt

• 2 cups unbleached all-purpose flour
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon sea salt
• 12 cup ripe mango, pureed
• zest and juice of one lime (1/4 cup)
• 14 cup buttermilk
• 12 cup butter, softened
• 12 cup wildflower honey (see note)
• 2 large eggs
• 12 cup butter, softened
• 12 cup ripe mango, pureed
• zest and juice of one lime (1/4 cup)
• 2 tablespoons wildflower honey
• 4 -5 cups powdered sugar

1. FOR THE CUPCAKES:
2. Preheat oven to 350F
3. Sift together flour, baking soda, baking powder and sea salt; set aside.
4. In a small bowl, combine mango puree, lime zest and juice, and buttermilk; set aside.
5. In a mixing bowl, cream butter until fluffy.
6. Add honey; mix well.
7. Add eggs, one at a time.
8. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
9. With mixer running on low, slowly add the mango mixture.
10. Add remaining dry ingredients until just combined.
11. Fill paper-lined muffin tins 2/3 full.
12. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
13. Remove to wire rack; cool.
14. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired.
15. FOR THE MANGO LIME BUTTERCREAM FROSTING:
16. In a mixing bowl, cream butter until light and fluffy.
17. Add mango puree, lime zest and juice, and honey; mix well.
18. Add powdered sugar, 1 cup at a time, until desired spreading consistency.

flour, baking soda, baking powder, salt, mango, lime, buttermilk, butter, wildflower honey, eggs, butter, mango, lime, wildflower honey, powdered sugar

Taken from www.food.com/recipe/honey-mango-margarita-cupcakes-with-sea-salt-460012 (may not work)