Mango Melba Cup Cakes

A raspberry and white chocolate cup cake with a mango glaze and topped with mango cream cheese buttercream and a fresh raspberry.

Makes 12 cup cakes

For the cup cakes:
100g butter
50g caster sugar
2 eggs
1 x My Secret Kitchen Original Beer Bread Mix
1/2 packet My Secret Kitchen Chocaberry Cheese Ball Mix

For the icing:
150g butter
75g cream cheese
425g icing sugar
4 tbsp My Secret Kitchen Mango Mojito Dessert Sauce

To garnish:
Fresh raspberries
Dried mango
Mint leaves
Icing sugar to dust


Preheat oven 190C, line a muffin tin with 12 paper cases.
To make the cup cakes, cream the butter and sugar together and slowly add the eggs one at a time. Mix in the chocaberry cheese ball and then fold in the beer bread mix in 3 equal parts.  Divide the mixture equally between the 12 paper cases. Bake for 18 to 20 minutes.  Whilst still warm, spoon 1/2 teaspoon of mango mojito dessert sauce over each cup cake then leave to cool.
To make the icing, mix together the butter with the cream cheese and then add the icing sugar and mix until smooth.  Beat in the mango mojito dessert sauce.  Chill until ready to use.
Pipe the icing onto the cupcake and garnish with the fresh raspberry, mint leaves and a drizzle of mango mojito dessert sauce.  Finally dust with icing sugar.