My home is filled with mango lovers. Anything as simple as even mango milkshake brings smiles on my brothers faces. So last weekend I decided to make something different, I decided to make mango cupcakes. Now, honestly I had never tried these before and was actually scared abut how it will turn out to be. But let me tell you these sun kissed cupcakes will surely be adored by mango lovers !
For the cupcakes:
1 1/2 cups of all purpose flour
1/2 tablespoon baking powder
1 cup sugar
1/2 cup butter at room temperature
1 teaspoon of vanilla extract
3/4 cup of milk
1 egg at room temperature
Muffin tray or cupcake moulds/ paper moulds
For the topping:
1 1/2 cups of heavy whipping cream
1/2 cup of icing sugar
1 mango diced and then blended/ pureed
piping bag and star tip nozzle
Preheat your oven at 170 C
If you are using muffin tray or moulds, then butter them and keep aside, if you are using paper moulds then skip this process.
Sift the flour, baking powder and set aside.
Cream the butter and sugar until light and fluffy.
To this add the egg and vanilla and mix well.
Add half of your flour mixture and half of the milk to the butter mixture and mix it in.
Add the remaining half of the flour and milk and mix just till its combined (do not over mix)
Fill this batter in your previously greased moulds/tray with the help of an ice cream scooper or spoons.
Be careful to fill only 2/3 rd of the mould, as these babies rise beautifully in the oven.
Depending on the size of your cupcake bake them until light yellowish brown in colour.
I made these in my mini muffin tray and these took around 10 to 12 mins to be fully baked.
You can check with a toothpick inserted at the centre of any one muffin, if it comes out clean, you are done!
Once these are ready, pop them out and let them cool completely.
Now with the help of a toothpick, scoop out a bit from the centre of the cupcake, forming a well (This will be filled with the mango puree)
Don’t go too deep as this will hold the filling and might make the cake messy and soggy
Next, in a clean bowl whip your cream by adding little bit of sugar at a time. Cream this, until stiff peaks are formed.
Fill this in a piping bag attached to a star tip nozzle.
Start piping from the outer end of the cupcake and take just two rounds, be careful not to fill the centre portion of the cupcake
Fill the mango paste in any disposable plastic bag and gather it to one end, tightly secure your grip on the bag and snip of the corner where the paste is gathered.
Make sure that the cut is small or the paste will start running out too quickly and might spill over the cream.
Gently start filling this at the centre of the cupcake untill it comes till the level of the whipped cream border. Again do not over fill or the pulp with run out.
I would suggest leaving these in the refrigerator for atleast 15 to 20 minutes before serving, as this helps in setting and cream and the mango puree too.
That’s it !
Your cupcakes are ready with a mango filled surprize. I am sure they will be loved by all !!!
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