Mango Butter Cakes

Preheat oven to 200°C. Line a 12-cup medium muffin pan. Process caster sugar and 125g of the butter in a food processor until pale and creamy. Add eggs and vanilla, then process until smooth.

Add half the flour and half the milk, then process, using short bursts, until almost combined. Add remaining flour and milk. Process until fully combined. Transfer mixture to a bowl.

Scoop flesh from mangoes and chop. Reserve 1/4 cup and fold remaining into cake mixture. Divide mixture evenly between paper cases. Bake for 10 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes, then remove from baking tray and cool completely on a wire rack.

Meanwhile, process cream cheese, remaining butter, icing sugar and reserved mango in a food processor until smooth. Spread over cooled cupcakes to serve. Note: Vanilla extract is different to vanilla essence.