Mango Triple Sec Cupcakes

This week marks the 21st birthday of my friend Lizz. She decided to have a potluck this weekend with a few friends to celebrate, so I thought what better food to bring to a 21st birthday potluck than cupcakes with alcohol?
After a bit for brainstorming I went for a mango cake with a triple sec frosting, topped with a candied orange peel (recipe can be found here). The mango ended up making the batter very moist and soft so they were a little challenging to eat. We ended up using a spoon to eat them out of their little tins because that was the easiest way!
They were a huge hit with everyone that was there, and that always means a success, but even better, apparently Lizz had one for breakfast this morning and that has to be the best compliment.

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Mango Cake

2 1/2 cups peeled and mashed ripe mangoes
2 cups sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped pecans/walnuts (optional)
1 teaspoon vanilla extract

Preheat oven to 350 F. In a mixing bowl, add the first 3 ingredients; stir to combine. Add flour, baking soda, nuts, and 1 teaspoon vanilla; stir to combine. Pour batter into baking sheet and bake for 15-20 minutes or until pick inserted comes out clean.

Triple Sec Frosting

2 – 2 1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
3 tsp. Triple Sec (or Grand Marnier, or other orange liquer)
2 tablespoon freshly squeezed orange
zest of one orange

Cream the butter in a large bowl. Gradually add powdered sugar and beat until combined. Add the liquer, orange juice, and zest and mix until combined. (If the batter is too thin, add more powdered sugar 1/4 cup at a time until the right consistency).

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