Mangoeelicious Mango CupcakesJuly 9, 2008 at 8:04 pm | Posted in Dessert | 19 Comments
My mentor at work is retiring tomorrow and she has been such a huge help to me in the past several months while I go through my learning curve! She is Filipino and LOVESSSS mangoes, so I thought I would do something inspired by that wonderful fruit!
I got the mangoes from wegmans and it turns out that two out of the three were ripe! I hear you are supposed to smell them (for a hint of mango fragrance) and make sure they are kind of squishy to tell if they are ripe or not. The cupcake recipe comes from the wonderful Mr. Garrett and the buttercream comes from the lovely Ms.Melody who has a very fun site! The cake recipe had a delicious flavor (although I should have cooked mine about three minutes longer…they shrunk) and the frosting was so tangy and went well with the rich cupcake!
I doubled the cupcake recipe and also doubled the buttercream! My changes are reflected below
2 sticks of butter, at room temperature
2 cups of sugar
2 egg yolks
2 cups of milk
2.5 cups of flour
2 teaspoons of baking powder
good pinch of salt
2 mangoes, peeled and chopped
2 tablespoons of lime juice
1 stick softened softened butter
5 cups of powdered sugar
1 tsp kosher salt
3 Tbsp whole milk
2 tsp vanilla extract
1 tsp lemon juice
1/2 mango-pureed in food processor
1) Preheat the over to 350 degrees. Beat the butter for about 2 minutes until well creamed. Add the sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
2) Add the egg and egg yolk and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
3) Combine flour, salt, and baking powder and sift together. Combine the milk and lime juice together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined. (I think I might have beaten this a little too much-hence the deflated cupcake..)
4) Fold the mango into the batter. Scoop into cupcake papers until almost full.
5) Bake for about 18 (try 18 next time! instead of 16) minutes. Cupcakes will be dense, heavy, and moist. A toothpick should still come out clean. Let cool on a wire rack.
1) Cream the butter and salt for about 1 minute and then add half of the powdered sugar and milk and beat until combined.
2) Scrape down the bowl and then add the rest of the sugar, vanilla, lemon juice and beat until combined. Scrape down the boat again!
3)Beat on high speed for 5-6 minutes or until the frosting is fluffy! Then I folded in the mango puree. I then put it in the fridge and “defrosted” it in the morning and piped it on!