Little Cream Mango Kiss Cakes

For the Vanilla Mini Cupcakes

• 1 cup cake flour
• 1 tsp baking powder
• Pinch of salt
• ½ cup caster sugar
• 2 eggs
• ½ cup milk
• ½ cup sunflower oil
• 1 tsp vanilla extract

For the Vanilla Icing Drizzle

• 1½ cups icing sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract

Topping

• Mango popping boba

Prepare the Cupcakes

• Preheat your oven to 180°C.
• Line a mini cupcake tray with mini cupcake liners.
• In a bowl, whisk together the flour, baking powder, and salt.
• In another bowl, whisk the sugar, eggs, milk, oil, and vanilla until smooth.
• Add the dry ingredients to the wet ingredients and mix gently until combined. Do not overmix.
• Fill each mini cupcake liner about ¾ full.
• Bake for 10–12 minutes or until lightly golden and a toothpick comes out clean.
• Allow to cool completely.

Make the Vanilla Drizzle

• Mix the icing sugar, vanilla, and milk together until smooth.
• The icing should be thick enough to drizzle slowly from a spoon. Add a little extra milk if needed.

Decorate

• Drizzle the vanilla icing over the cooled cupcakes.
• Spoon a few mango popping bobas onto each cupcake while the icing is still slightly wet.
• Serve immediately or chill lightly before serving.

• Use cake flour, not all-purpose flour — it keeps them soft and delicate.
• Don’t add the popping boba before baking; they burst in the oven.
• These taste amazing slightly chilled because the mango boba stays juicy and refreshing.
• For extra bakery-style flavour, add a tiny drop of almond essence to the batter.

Optional Fancy Touch

Dust lightly with:

• toasted coconut,
• white chocolate curls,
• or crushed vanilla biscuits.