5.21.2012

Mango Cupcakes w/ Lime Whip

05.08.12

It’s rare for me to have mangoes on hand so when I do, we usually just eat them as is. In the off chance that I’m not that lazy, I’ll actually make something with them! :D Considering my last attempt at mango cupcakes wasn’t what I wanted, I decided to give it another go. 




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Mango Cupcakes
makes 24

1¼ cup           flour
2 tsp                baking powder
tsp               salt
¾ cup              sugar
½ cup              butter
2                      eggs
2 tbsp             milk
¾ cup              mango purée (1 large ataulfo)
¼ tsp               freshly grated ginger


  1. Preheat the oven to 350oF. Line two muffin trays with paper liners.
  2. In a bowl, sift together flour, baking powder, and salt; set aside.
  3. In a food processor, purée mango and ginger together, set aside.
  4. Using a mixer, cream butter and sugar til light and fluffy; 4 min.
  5. Add eggs in one at a time, mixing well after each addition.
  6. Add milk. Alternate adding mango purée and flour mixture in 2 additions each.
  7. Using a spatula, just fold the batter a few times to ensure everything’s well incorporated.
  8. Fill liners 3/4 full. Bake until a toothpick inserted into the centers come out clean, about 20 min.
  9. Cool in pan a few min. Remove and cool completely on a wire rack before frosting.
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I always use ataulfo mangoes because they're sweeter and richer in flavour than apple mangoes (the more commonly found variety). With a big one, you can get around 3/4 cup of purée. ;) 




Pretty much all the ingredients. Remember to bring your eggs and butter to room temperature! That way, everything mixes together well--no lumps or curdling. ;)




I tried using softened butter this time rather than simply room temperature butter. That’s mainly because I’m in my basement and using a stainless steel bowl tends to gently chill my ingredients if they’re barely at room temp. 




The mango smelled so good I almost wanted to turn it into a smoothie right then and there! Instant gratification!! But then I calmed down and added it to the batter…all the while thinking, “this better be worth it!!” haha




The batter was so light! Almost mousse-like with all the air bubbles. It definitely reminded me of the vanilla-chocolate cupcakes I baked about a year ago (whao, did not realize it was such an old post!).




They don’t rise a whole lot but they at least rose evenly. With their flat surfaces, these cupcakes were more than ready for some frosting!




These mango cupcakes tend to be a bit richer, or at least heavier in flavour. That’s why I opted for a whipped cream as the “frosting.” I added some lime zest to it for a slight zing and to, once again, cut a bit of the richness of the mango. 




Here the cupcakes are all cooled and ready to go! :D I love frosting cupcakes…it makes them look prettier and finishes them off. They go from “meh” to “ta-da!! Eat me now!”




I didn’t put much effort into piping the whipped cream so it’s not uniform. Oops. 




They tasted pretty decent! I’d definitely choose this mango cupcake recipe over my previous one, which had way too much ginger in it and was on the dense side. 




These cupcakes, as you can see, resemble regular cupcakes. The only difference is in flavour, which is what I was going for. Light texture, mango flavour. :D
  
4 out of 5 NOMs
nomnomnomnom


11 comments:

  1. They look so good but I missed the lime whip recipe :(

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    1. It's super easy! Just whip up some cream, add in a few tbsp of sugar (depending on your sweetness preference) and 1/4 tsp or so of lime zest and you're good to go! ;D

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  2. Hello, I hope you can help me. I want to try these cupcakes this weekend but I really don't understand the measurement system in cups(I'm from Romania and here we use grams) so if you can of course write me the ingredients in grams, please!!!

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    Replies
    1. Hey Floryn, awesome to hear that you'll be trying this recipe out!! To convert cups to grams ain't easy since you can't just convert volume to weight. However, i googled conversion charts and they exist! (ie. 1 1/4 cups of flour = 156.25 g and 1/2 cup butter = 113.4 g). There are conversion calculators for the other ingredients as well if you just search on google! Hope that helps! :D

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  3. Carmen thank you very much for your help. The cupcake were so so tasty!

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    Replies
    1. Awesome! Great to hear that everything worked out :D No problem, it was my pleasure!

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