Mango Cupcakes

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There is a little family that shows up once a week at my door, we call them the fruit boys. They show up with boxes upon boxes of fresh produce and charge us no more than 20 bucks for a huge haul of assorted fruits and veggies. This week among many other things we got a flat of glorious mango’s so dang good. So I decided to make some mango cupcakes and to my surprise they are really moist and really delicious. My friend who graduated culinary school and is the totally baking queen, could not get over how moist and tasty these were. AHHH that felt good.

p.s. you don’t need fresh mango’s, frozen will do.

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You will need:

Mango Puree:

3 cups chopped mangos

Mango Curd:

3/4 cup mango puree, from recipe above, I used 7 mangos.
1/4 cup sugar
3 tablespoons lime or lemon juice. freshly squeezed
1/8 teaspoon fine sea salt
4 large egg yolks
1/2 stick butter, cut into small pieces

Cupcakes:

1/4 cup mango puree, from recipe above
2 large egg white, room temperature
1 large egg, room temperature
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup cake flour
1 tablespoon flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons  butter, cut into small pieces and softened

Mango Frosting:

2 sticks of butter

6 cups of powdered sugar

1/2 cup mango curd

For the Mango Curd:

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Peel the mango and cut the meat off of the seed.

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Chop your mango and throw in a blender.

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pour in a bowl and add the following

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Stir up and add to a sauce pan.

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whisk continuously over medium flame

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Whisk until thickens and the temperature reaches 170˚

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Pour into bowl cover up and refrigerate. Once its cooled, add the following:

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ImageWhisk it all up!

For the cupcakes: Preheat oven to 350˚

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ADD 2 teaspoons baking powder (I forgot the picture) :/

 

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Combine till the butter is the size of small peas.

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At this point add half of the Mango curd.

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Butter your cupcake pan

ImageFill each pan with an ice cream scooper’s worth of cupcake mix, bake for about 20 minutes.

For the Icing: You will use remaining mango curd

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Whip it, whip it!!!

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Poke your cupcakes, make a hole in the center

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Use leftover curd, pour in the holes.

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Fill frosting bag and use whatever tip you like. I chose this simple larger circle. This is not necessary its fine to just slather it on! If you are gonna use a frosting bag hold it in the center and in one big squeeze you will create the big blob!

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Sprinkle the top with extra mango choppings

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13 thoughts on “Mango Cupcakes

  1. You should revise this. I just tried to make these and it didn’t happen. Explain better what should be kept separate and how long you should mix things. Also, you didn’t use the baking powder so naturally, that creates some difficulties…

    Just trying to be helpful.

      • I just want to help that’s why i post a comment to avoid to all your followers.

        i made this cupcake. got the recipe from other’s website. it turned out very good without adding curd to the batter. it is fantastic recipe and it was requested by a lot of people. to me if you add curd to the batter the cake will be soggy, it is yucky to eat. fill the curd when the cakes was done. i recommend coconut milk instead of buttermilk. add 1/2 tsp of almond extract. i hope it will be a helpful to your readers. i’m not professional baker but i do a lot of baking different kinds of pastries. sorry! i don’t have a website. i’ not a computer savvy so i don’t how to have one.

  2. Just made these, I did not use the curd in the batter. which was fine, I used only the mango puree. I think these were super tasty when I used the written instructions. However the pictures (very cute) were not the same as the written “things you need”. I also have leftover curd and frosting. I think you should double the batch of the cupcakes to match the frosting and curd.

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