MANGO WHIPPED CREAM FROSTING
I wanted a light and refreshing topping for my Indian cupcakes. Mango whipped cream frosting fit the bill. Mango whipped cream frosting would also be great on a pound cake or angel food cake or cheesecake or to dip crackers in or whatever you can dream up!
Provided by Stefani
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Using a whisk attachment, whip heavy cream using an electric mixer on medium speed for about five minutes or until soft peaks form.
- Add sugar and whisk until incorporated.
- Cut up your mango, being sure to remove all skin. Then, use a food processor or blender to turn your mango into a pulp.
- Gently fold the mango into the sweetened whipped cream.
- Be sure to keep refrigerated.
Nutrition Facts : Calories 48 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 4 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MANGO CUPCAKES WITH MANGO BUTTERCREAM
Mango Cupcakes with Mango Buttercream are perfect for spring! They are super easy to make. Made with fresh mango puree, mango extract, and topped with mango buttercream, these cupcakes are chock full of mango flavor. These cupcakes are perfect for a spring picnic or cookout!
Provided by Jen Sobjack
Categories Cupcakes
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 537 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 197 grams sodium, Sugar 70 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
MANGO-CREAM CUPCAKES
Prepare to be declared the winner of the next block-party bake-off! These moist and luscious cupcakes open to reveal a creamy mango filling.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h25m
Yield 24 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.956 g
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