Description
Delight in these vibrant Mango Cupcakes featuring a moist, fruity cake infused with fresh mango coulis and topped with a luscious mango Italian meringue buttercream. Perfect for tropical dessert lovers, these cupcakes combine sweet ripe mangoes with a light, airy texture and rich frosting, making them an impressive treat for any occasion.
Ingredients
Mango Coulis
- 4 Mangoes (fresh or frozen)
- 200 g Granulated Sugar
- 1 tsp Lemon Juice
Mango Cupcakes
- 177 g Whole Milk
- 59 ml Vegetable Oil
- 3 Large Eggs
- 312 g Cake Flour
- 350 g Granulated Sugar
- 1 ½ tbsp Baking Powder
- ½ tsp Salt
- 1 tbsp Vanilla Extract
- 227 g Unsalted Butter (room temperature)
- ¾ cup Mango Coulis (prepared as above)
Mango Italian Meringue Buttercream
- 4 Large Egg Whites (approx 160g)
- 251 g Granulated Sugar
- 80 ml Water
- 340 g Unsalted Butter
- 1 tsp Vanilla Extract
- 1 cup Mango Coulis (prepared as above)
Instructions
- Make the Mango Coulis: Slice mango flesh into a saucepan, add sugar and lemon juice. Heat over medium-low, stirring to prevent burning. Simmer until mango breaks down and juices thicken, about 10 minutes.
- Blend the Mango Puree: Cool 5 minutes, then blitz in blender or food processor until smooth. Pass through a sieve to remove fibers. Cover and cool completely.
- Prepare Cupcake Batter: Preheat oven to 335°F (170°C) and line muffin pan. Mix milk with eggs and vanilla, whisk lightly and set aside.
- Combine Dry Ingredients: In a mixer bowl, combine flour, sugar, baking powder, and salt. Use paddle on low speed.
- Add Butter: Slowly add butter in small chunks until mixture looks like chunky breadcrumbs.
- Add Oil and Mango Coulis: Slowly add vegetable oil and mango coulis; increase mixer to medium speed and beat for exactly 2 minutes.
- Incorporate Milk and Egg Mixture: Scrape bowl sides and mix on low speed. Gradually add milk/egg mix until just combined.
- Bake Cupcakes: Divide batter evenly into liners. Bake 18 minutes or until golden and springy. Cool 5 minutes in pan then transfer to wire rack.
- Make Mango Italian Meringue Buttercream: Prepare Italian meringue buttercream. Immediately add 1 cup mango coulis and whip for 1 minute to incorporate. For smoothness, mix with paddle attachment on low for additional minute.
- Assemble Cupcakes: Once cooled, core out centers with corer or spoon. Fill each with 1 tsp mango coulis. Optionally replace tops or discard.
- Frost Cupcakes: Pipe or spread mango buttercream over cupcakes. Create small dips in frosting and spoon additional mango coulis into dips for extra flavor.
Notes
- Use fresh or thawed frozen mangoes to ensure the best flavor for the coulis.
- Ensure butter is at room temperature for smooth cake batter and buttercream.
- Do not overmix the batter after adding the wet ingredients to maintain cupcake fluffiness.
- Cupcakes must be completely cool before frosting to prevent melting the buttercream.
- The Italian meringue buttercream requires careful temperature control of sugar syrup to achieve perfect texture.
- Store cupcakes in an airtight container in the refrigerator due to fresh fruit content.
