Mango Cupcakes With Mango Filling Recipes

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!

NO-EGG MANGO CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
• Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
• Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

MANGO CORIANDER POUND CAKE CUPCAKES WITH MANGO CHUTNEY FILLING AND SWEETENED CONDENSED MILK WHIPPED CREAM

Steps:

• For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
• In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
• Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
• For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
• In a small saucepan, heat the butter on low until just melted. Set aside.
• In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined.
• In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
• Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated.
• Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
• Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
• Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
• Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix.
• Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter.

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.