4 Egg Whites, 1 ¼ cups White Sugar, 3 sticks Unsalted Butter, 1 teaspoon Vanilla Extract, 1 cup Mango Coulis
Add 1 cup of mango coulis to the buttercream immediately after making the frosting. Whip it in for 1 minute to make sure it is well incorporated.
For extra smooth buttercream, switch to a paddle attachment and mix the frosting on the lowest setting for 1 minute to knock out any large air bubbles.
Assemble Mango Cupcakes
Once cupcakes have completely cooled, use a cupcake corer or spoon to core out the middle of the cupcakes.
Fill each cupcake with 1 teaspoon of mango coulis. You can either put the 'tops' back in the middle or just eat them - it doesn't make a difference.
Frost the cupcakes with the mango buttercream - you can pipe the frosting on or spread it on with a palette knife.
Use a knife or spoon to make a small dip in the top of the frosting. Spoon more mango coulis into these dips.
Notes
*If you are using frozen mango, use about 1 ¼ cup diced mango for each fresh mango in the recipe.