Eat your heart out
We’ve been on a real mango kick here. The boy mastered a gorgeous veggie & mango curry, we’ve been making mango frapuccino lassi in our new blender (we so love a good bargain gadget!) and with one mango left in the fruit bowl, cupcakes seemed a must.
Instead of icing, we served these with a marshmallowy sauce and mango puree. Summer yum. So I thought I’d share the love.
Mango Cupcakes
(makes about 20 standard sized cupcakes)
Ingredients:
1 US stick or 1/2 UK stick unsalted butter (about 125g)
1 cup sugar
2 large eggs, separated
1 teaspoon vanilla extract
1 1/2 cups plain flour
1 1/2 teaspoon baking powder
pinch of salt
1/2 cup coconut milk (or regular milk if you don’t like coconut)
1 very ripe mango, mashed
1/3 cup mango puree (tinned or fresh, although you may need to add a bit of sugar to the fresh)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon cream of tartar
Heat oven to 180C/350F and line cupcake tin with papers.
With butter at room temperature, beat with an electric mixer until fluffy. Add sugar and mix on high for another two minutes.
Mix in egg yolks and vanilla until even.
Add flour, baking powder, spices and salt in alternation with coconut milk and mango puree. Mix on low until even.
Stir in mashed mango until well distributed.
In a separate bowl, whisk the egg whites and cream of tartar until stiff peaks form.
Stir into the cake mixture.
Pour immediately into cupcake papers, about 3/4 full.
Bake for 18-20 minutes, or until a chopstick comes out clean.
Mango Marshmallow Cream
(makes a big bowl)
Ingredients:
4 egg whites
1 cup sugar
1 US stick or 1/2 UK stick unsalted butter (about 125g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup mango puree
With the whisk attachment on an electric mixer, whisk egg whites and sugar in a glass bowl, over a saucepan of simmering water. Continue to whisk until mixture is thick and hot to the touch.
Remove from heat and mix in butter, in small pieces.
Add remaining ingredients and continue to mix until well distributed, with a fluffy marshmallow consistency.
Let cool and serve over cakes, with additional mango puree drizzled on top.
Whatever your heart-shaped desserts this week, I hope you’ll share the love!
xlovesx
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