Mango Cupcakes

In honor of my sister-in-law’s big birthday celebration, I bring you…MANGO CUPCAKES! And might I add, this recipe is reaching you just in time for Valentines Day which is 3 weeks away!

Mango Cupcakes

My inspiration behind this tasty treat? The birthday party took place at an Indian restaurant and in case you didn’t know, India’s national fruit is the mango! (Is that a good enough justification for having eaten a whole pint of Mango Ice cream? It is, right?) And since fruit and cheese go together like soul mates, I decided to pair together the mango cake with cream cheese frosting.

Cake Table

Cake table at the Birthday Party. Cupcake towers are featuring mango cupcakes, chocolate chip coconut cupcakes and chocolate-dipped Rice Krispy treats.

Here are the ingredients used to make the mango cupcake –

Mango Cupcake Ingredients

Ingredients – Flour, Baking powder, Baking soda, Salt, Mango Puree, Sugar, Vanilla Extract, Cardamom, Canola Oil and Frosting/Decorations

The ingredients needed to make the cake are fairly basic with the exception of the mango. Since mangoes are not in season right now, I had to make a visit to my local Indian grocer to find the tin of mango pulp. I’m sure you can find this at most ethnic grocery stores. I highly recommend Alphonso mangoes for this recipe because they’re awesome. NOTE: Mango nectar is NOT the same thing as Mango Pulp/Puree.

Freshly out the oven with a rich golden yellow color from the mango.

Freshly out the oven with a rich golden-yellow color from the mango.

My crafty buddy Silpa, who happens to be incredibly talented with all things cake and cupcake, helped me with decorating. (You can see more of her amazing cake creations at The Yum Shoppe!) I’ll share a few pics so you can do this too. It’s super easy to do if you have a piping set.


After piping a thin line to frame the edge of the cupcake face, I rolled the frosted edge in the pink sugar. When rolled in the sugar, the frosting flattens a bit and that’s perfect. Next we pipe on the main section of frosting with a big tip, covering the inside edge of the pink sugar frame.



After the frosting is piped on, I added a tiny sprinkle of sugar on top for the finishing touch.

(The cupcake muffin tin liners were from my local craft store, Michaels. The black/white damask print paper wrappers were made from scrapbook paper, also from Michaels.)

If you are not in the mood to be fancy with decorating, or you don’t have a piping set, that’s okay. I find that cupcakes with the messy frosting on top always appeal to me the most, anyway! If you want to Valentine-ize them, you could still sprinkle on some pink sugar and/or add a candy heart. (And yes, you signed up for made-up words when you agreed to read this blog.)


As always, since my baby has allergies, this recipe is egg-free and nut-free. But trust me, this recipe didn’t need any of those things to achieve a soft, moist and oh-so-yummy goodness.


I can’t wait to try this recipe with fresh mangoes this summer! Let me know if you give this recipe a try so I can know how it turned out for you!


MANGO CUPCAKES (Makes 24 + Cupcakes)


3 Cups – Flour

4 tsp – Baking Powder

1 tsp – Baking Soda

1 tsp – Salt

1/4 tsp – Cardamom Powder (optional)

3 Cups – (Sweetened) Mango Pulp/Puree

3/4 Cup – Sugar

2/3 Cup – Canola Oil

2 tsp – Vanilla Extract

Frosting of your choice. (I used this recipe for Cream Cheese Frosting.)



(Preheat the oven to 350 degrees and line two muffin tins with paper cupcake liners.)

1. Sift the flour, baking powder, baking soda, salt and cardamom into a bowl.

2. In another bowl, mix the remaining ingredients together, making sure it’s well-mixed.

3. Add the wet mixture to the dry mixture, using a whisk to mix just until the batter is smooth. (Be careful not to over-mix!)

4. Fill the muffin cups with 1/4 Cup of the batter per cupcake.

5. Bake for 20-23 minutes. (Time will vary based on your oven. Cupcakes are done when a toothpick inserted into the center of the cupcake comes out clean.)

Fruit Salsa and Cinnamon Chips

Once upon a time, on a blog from long ago…I posted about Fruit Salsa and Cinnamon Chips. The recipe was so gosh darn good that it is making another appearance here on Sheepsake today! I made this delicious snack a couple of weekends ago for a family gathering and fell in love with it all over again. So here it is…originally posted in December of 2011, my re-blog of Fruit Salsa and Cinnamon Chips!

This past weekend, I had the honor of helping organize a baby shower for my lovely friend, Shez, who is expecting her little princess in a few months. She specially requested finger foods so I wanted to make a dish that was easy to eat AND nutritious for my preggo buddy…and I came across this wonderful recipe for Annie’s Fruit Salsa and Cinnamon Chips on This dish was a MAJOR hit at the party and I got rave reviews from just about everyone who tried it. I do believe this dish (which I’ve modified to my liking) will become part of the regular “Go-To” dishes for future parties! Since so many people asked me how I make it, I decided to write out the instructions here on my blog. Before you thank me…you might want to give a special thanks to Moby. After the baby shower, I brought back home a secret stash of the salsa and chips I had set aside for my hubby. He was SUPER excited about getting to eat some and got all set up to watch his TV show and enjoy his special snack comfortably on the couch. To make a long story short, Moby’s foot (paw) ended up in the salsa bowl and we had to throw it out before hubby could even eat ANY of it. I could tell hubby’s bubble had been burst in a BIG way. I felt so bad that I just had to make some more…and it’s from this second round of me making this recipe, that this post and the pics resulted! Let’s DO this! First I pre-heat the oven to 350 and then gather all of my ingredients: Fruit, Tortillas, Cinnamon Sugar (1 Cup of Sugar with 1-1/4 teaspoon of Cinnamon), Preserves and Cooking Sprays! Simple enough! EFFICIENCY – It’s a good idea to prep the tortilla chips and get those in the oven so you can be cutting up the fruit while the chips are baking. All you have to do is spray the tortillas (front and back) with butter flavored cooking spray, cut them into triangles. dredge them in the cinnamon-sugar mix and lay them on your foil-lined baking sheet. (For all of you smarty-pants who noticed…I didn’t have butter flavored cooking spray so I had to improvise with butter spray and cooking spray.) To get the tortilla triangles, I take a few 10″ flour tortillas at a time, cut them in half, stack the halves and then cut those into thirds. Here’s my first batch of chips ready to go into the hot oven. While those are baking, it’s time to chop up the fruit! Kiwis are already done…On to the strawberries and peaches. Important TIP: Dice all of your fruits SMALL! This way, when you pick up the fruit with your chip, you get a nice blend of all the fruits instead of huge chunks of any one particular fruit.

Although fresh peaches can be used, frozen peaches add a bit of convenience to the fruit prep process.

9 minutes later, we have…

warm crispy cinnamon sugar tortilla chips!

Apples and peach preserves are ready to be tossed with the rest of my fruit! Another Important TIP: When chopping up your fruit, save your apple for last! This way, at the very end, you can toss your diced apple in and get the pieces coated with all of the other fruits/preserves. This helps prevent the apples from browning too much.

Let the salsa chill in the fridge for about 20 minutes. After the 20 minutes are up, grab those chips and have a fruity fiesta!

The tip of the chip is my favorite! Yummm…load that bad boy up!

Oops. I wanted to take one more pic from a different angle of that loaded chip…but somehow it ended up in my mouth before I could get the shot.

(Can you see the flaky layers in the chip? Seriously…you need to try this.)

Now that’s a great guilt-free treat! Hope you enjoy it as much as I did!

Here’s the detailed recipe for how I made it:


(Serves 5)

Fruit Salsa:

  • 1 Fuji Apple (Fuji’s seem to have less issues with browning fast. But you can use whatever apples you have on hand really.)
  • 1 Kiwi
  • 1/2 lb Strawberries
  • 1 heaping handful of Frozen Peaches (lol…gotta love my exact measurements, huh?)
  • 1-1/2 tablespoon peach preserves (or whatever preserves you fancy)

Dice up all of the fruit, saving the apple for last.

Toss it all together with the preserves and chill for 20 minutes. DONE!

(If serving this in individual bowls, dress it with a dollop of Cool Whip. Trust me on this!)

Cinnamon Sugar Tortilla Chips:

  • 10 – 10″ flour tortillas
  • 1/2 C Sugar
  • 1-1/4 t Cinnamon
  • Butter-flavored Cooking Spray

Preheat the oven to 350.

Mix the cinnamon and sugar in a flat dish and set aside.

Spray 2 tortillas, front and back, with the cooking spray. Cut into 6 triangles per tortilla.

Dredge each triangle in the cinnamon-sugar mix and lay out on a foil-lined baking sheet.

Bake for 9 minutes and then remove promptly from the oven, and allow to cool.

*Repeat these steps until you have finished making the desired quantity of chips.


Saturday Pancakes



Crisp edges.

Warm Maple Syrup flowing.

Butter melting.

Is  your mouth watering yet?

Top em with apples and I’m SOLD!


Comforting, satisfying and oh-so-delicious…I’ve been on a pancake craze ever since I found this new recipe that gives me the pancake goodness without the need for eggs! (Eggs are Kryptonite for my little man of steel so we keep them out of the house.)

Since I’ve managed to make these several times now without messing them up, this is my go-to recipe so I thought I’d share –

I call these “Saturday Pancakes” because

1. I usually crave them on Saturday mornings and

2. By Saturday, my groceries are practically depleted but I can usually scrounge up the ingredients for this recipe in my pantry. Not counting water, it only has only 8 ingredients, of which only 6 are really necessary.



2 C All-purpose flour

4 t Baking powder

1/2 t Salt

2 T Sugar

1/4 t Cinnamon (OPTIONAL)

1 C Water

*1 C Milk

1/2 t Vanilla Extract

**1/2 C Apple sauce

*If you don’t have milk, just stick with water so that you have a total of 2 C of water in your batter. Pancakes will come out a bit more dense though.

**I use a Motts snack cup but I’ve also chopped, boiled and blended a fresh apple with a splash of water, sugar and cinnamon for a homemade applesauce when I ran out of snack cups.)


1. Whisk together the dry ingredients together in a large mixing bowl.

2. Add the remaining ingredients and beat together with your whisk just until the ingredients are combined. Be careful not to overmix!

3. Butter your skillet after warming it on a medium/medium-low heat and pour in batter as needed for your desired pancake size.

4. Cook the pancakes for 2 to 3 minutes per side. Flip it when the top center of the pancakes begins to bubble.

(Repeat steps 3 and 4 until your batter is finished.)

5. Enjoy!

My pancake apple topping is still being perfected so I’ll get back to you on that recipe. I will tell you this much – In a medium saucepan,  I throw in two chopped apples, about a 1/2  cup of pure maple syrup, 1 Tablespoon of raw cane sugar, a dash of cinnamon, vanilla extract and a splash of water. I cook it on a low heat while I’m making my pancakes. When it’s nearly done, I throw in some cornstarch that’s been dissolved in a little bit of water to thicken the sauce and let it cook for a few more minutes. I’ll post the recipe for that at some point in the future but feel free to just take a shot at it because it’s pretty hard to mess up!