YIELD: 12-14 CUPCAKES 2 cups all-purpose flour ½ tsp. baking soda ½ tsp. baking powder ½ tsp. sea salt ½ cup ripe mango, pureed 1 lime, zest and juice ¼ cup buttermilk ½ cup butter, softened ½ cup wildflower honey* 2 large eggs 1. Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt; set aside. In a small bowl, combine mango puree, lime zest and juice, buttermilk; set aside. In a mixing bowl, cream ...
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