Vanilla Mango Cupcake!

Mango season has just started here and I had to do something mango for this month’s baking. So I went hunting for ideas and finally decided to put together a cupcake taking bits and pieces from three different blogs…PHEW!!!

Here I am, presenting you VANILLA MANGO CUPCAKES…! It’s basically tangy Mango Curd filled super moist Vanilla Cupcakes with amazing velvety Mango Swiss Meringue Buttercream. Wow…What more can be done?

I have frosted the cupcake with Swiss Meringue Buttercream. You will find a very detailed post on SMBC HERE.

You Will Need:

FOR THE VANILLA CUPCAKES:

Recipe Adapted from Glorious Treats

Yields- 20 cupcakes (Approx.)

1 1/4 cups flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

DIRECTION:

Preheat oven to 120c
In a medium bowl, add flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about a min. Add vanilla and oil, beat for another 30 sec.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk. Beat until just combined. Don’t forget to scrap down the side of the bowl.
Pour batter into a muffin pan prepared with cupcake liners. Fill liners only about 2/3 full and NEVER full.
Bake cupcakes in pre-heated oven for 12-14 minutes or till its baked through.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

MANGO PUREE:

1 large mango
1/4 cup (1-3/4 ounces) granulated sugar

DIRECTION:

Place mango and sugar in a blender, pureed on high until smooth and fully combined. Set aside.

FOR THE MANGO CURD:

Recipe Adapted from Hungry Rabbit

A cup of mango pureé, from recipe above
1/4 cup sugar
3 tablespoons lime or lemon juice. freshly squeezed
1/8 teaspoon fine sea salt
4 large egg yolks
30g unsalted butter, cut into small pieces

Place mango puree, sugar, lime juice, salt and yolks in a bowl and set on a double boiler. Cook over medium-high heat, whisk constantly, until thickened for about 8-10 minutes.
Remove bowl from heat and whisk in butter 1 piece at a time until fully incorporated. Place a piece of plastic wrap directly on top of mango curd. Cover and refrigerate for at least 4 hours or overnight.
Place this in a piping bag.

FOR THE SWISS MERINGUE BUTTER CREAM:

2 Cups of Swiss Meringue Buttercream

Approx 2 to 3 tbsp of Mango Curd

DIRECTION:

Add the vanilla extract and mango curd into the SMBC on low speed.
Scrap this into a piping bag and set aside.

How to Assemble the Cupcake?

Let the cupcake cool completely.

Now, make a hole with a sharp serrated knife in the middle of the cupcake.

Fill the cavity of the cupcake with mango curd.

Frost the cupcake as desired with the mango smbc…

IMPORTANT POINTERS:

All the ingredients must be at room temperature.
Fill the cupcake liners only 2/3 full so that you get a batter does not over flow.
The cupcakes need to be cooled completely before filling and frosting. If its warm the filling and frosting will melt away.
Refer my post on TIPS FOR CAKE BAKING for more…