About this recipe:This recipe calls for palm sugar (also known as jaggery). It's popular in Asian cookery and is usually made from cane sugar and coconut palm sap. If you’re unable to find palm sugar, substitute demerara or light muscovado sugar instead. This is from my book 'Special Cupcakes' which is full of exciting ideas with interesting ingredients and unusual flavours.
To make the cupcakes: Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.
Beat the butter, caster sugar and palm sugar together until creamy and evenly combined. Beat in the eggs a little at a time and then stir in the flour. Finally stir in the dried mango and milk or juice.
Spoon the mixture into the paper cases and bake for 20–25 minutes or until a skewer comes out clean when pushed into the centre of a cake. Cool in the tray for 10 minutes before removing to a wire rack to cool completely.
To make the frosting, beat the butter until smooth, then gradually beat in the icing sugar and milk. Transfer half the frosting to another bowl and colour one half yellow and the other blue. Spread the icing over the cupcakes.
To decorate: Palm trees cut from green and brown sugarpaste icing, suns cut from yellow sugarpaste and yellow writing icing, sun umbrellas cut from coloured sugarpaste and black writing icing, palm sugar.