Mango Cupcakes With Mango Buttercream Food

MANGO CUPCAKES WITH MANGO BUTTERCREAM

Steps:

• Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, oil, and sugar together until well combined and fluffy. Beat in the eggs, one at a time, followed by the mango extract. Beat in half the flour mixture, then the mango puree, and then the rest of the flour mixture. Beat until the batter is smooth, scrape down the sides as needed.
• Divide the batter evenly among the prepared muffin cups. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the centers comes out clean. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and place them on the wire rack to cool completely. Top them with frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and shortening on medium speed for 2 minutes, until fluffy.
• Add the mango puree and mango extract and mix to combine.
• Add the sugar, one cup at a time, mixing on low speed until well combined.

MANGO CUPCAKES WITH MANGO FILLING

Steps:

• To make the mango filling, combine all of the ingredients in a saucepan and simmer until the mangoes are soft.
• Let cool before blending in a blender (I used an immersion blender) until smooth. Place in fridge to cool.
• Preheat oven to 180°C (350°F). Prepare a 12 hole regular sized cupcake tin by lining with liners.
• Add lemon juice into the milk, stir and set aside for 5 minutes until thickened.
• Combine the softened butter, oil, salt, and sugar in a stand mixer or a large bowl with electric beaters. Beat with wire beaters until very light and increases in volume.
• Add eggs one by one, beating in between each addition. Add the vanilla. Beat until it gets a little lighter in colour and increases in volume.
• Sift the flour and baking powder into the bowl and add the milk and lemon mixture. Fold just until it forms a batter.
• Distribute evenly into prepared cupcake tin and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Beat softened butter and salt with an electric mixer until it lightens in colour and volume, about 5 minutes.
• Gradually add the sweetened condensed milk into the butter in 3 additions, beating really well in between each addition. Add vanilla and beat for about 5 minutes until silky smooth.
• Transfer into a piping bag with your favourite piping tip or just with the end cut off.
• Using a small knife, cut the middle out of the cupcake, setting it aside. Fill the cupcake with the mango filling and place the cut out piece of cupcake on top, closing the top off.
• Pipe a ring of frosting on top of the cupcake. For an extra tall cupcake pipe two rings one on top of the other.
• Fill the ring middles with more mango puree and serve!

GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM

Steps:

• Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Strain the syrup before using.
• Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
• Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl.
• Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
• Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting.
• Make the buttercream: Heat 2 tablespoons butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
• Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F to 242 degrees F on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking.
• Add a small amount of the sugar syrup to the beaten egg yolks, turn the mixer on to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup and beating until all of the syrup is incorporated. Beat the mixture until it is completely cool.
• Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding more. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
• Frost the top of each cupcake liberally with the mango buttercream and garnish with the candied ginger.

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.

BOBBY FLAY'S GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM

Steps:

• To make the cupcakes, combine the granlated sugar, fresh ginger, and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Then strain the ginger syrup before using.
• Meanwhile, preheat the oven to 350°F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
• Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves into a medium bowl.
• Whisk the melted butter, oil, brown sugar, eggs, and molasses together in a large bowl. Add the dry ingredients and stir until the batter is smooth.
• Fill each paper liner with 1/3 cup of the batter, to come about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let cool completely on a wire rack before frosting.
• To make the frosting, heat the 2 tablespoons butter in a large sauté pan over high heat. Add the mangos and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
• Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238° to 242°F on a candy thermometer. Immediately pour it into the measuring cup to halt the cooking.
• Add a small amount of the syrup to the beaten egg yolks, turn the mixer on 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. Beat the mixture until it is completely cool.
• Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding the next pieces. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
• Frost the top of each cupcake liberally with the buttercream, and garnish 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.