Mango Cream Cupcakes Food

MANGO-CREAM CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
• Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.

GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM

Steps:

• Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.
• Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
• Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
• Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
• Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
• Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.
• Allow cupcakes to cool prior to frosting.
• Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
• In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
• In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
• Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
• Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
• Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.

MANGO FILLED COCONUT CUPCAKES WITH MANGO BUTTERCREAM

Steps:

• To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
• Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
• In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
• In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
• Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
• Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
• Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
• While the cupcakes are baking prepare the filling.
• In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
• Mix in the finely chopped mango and set aside.
• While cupcakes are cooling, make mango buttercream.
• In a mixing bowl cream together mango and butter.
• Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
• Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
• Pipe in mango cream to the center of each cupcake and return top to cupcake.