MANGO FILLED COCONUT CUPCAKES WITH MANGO BUTTERCREAM
Make and share this Mango Filled Coconut Cupcakes With Mango Buttercream recipe from Food.com.
Provided by abray6212
Categories Dessert
Time 50m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 16
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.
GINGERBREAD CUPCAKES WITH CARAMELIZED MANGO BUTTERCREAM
Provided by Bobby Flay
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Strain the syrup before using.
- Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
- Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl.
- Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
- Fill each paper liner with cup batter, about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let the cupcakes cool completely on a wire rack before frosting.
- Make the buttercream: Heat 2 tablespoons butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
- Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238 degrees F to 242 degrees F on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking.
- Add a small amount of the sugar syrup to the beaten egg yolks, turn the mixer on to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup and beating until all of the syrup is incorporated. Beat the mixture until it is completely cool.
- Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding more. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
- Frost the top of each cupcake liberally with the mango buttercream and garnish with the candied ginger.
COCONUT CUPCAKES
This wonderful recipe is from The Baker's Dozen Cookbook. A must-try for coconut lovers! Even those who claim they dislike coconut will adore there cute cupcakes. Decorate with coconut nougatine sticks.
Provided by WaterMelon
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
- Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
- Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
- Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
- Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
- In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
- Beat in vanilla extract with the final addition of coconut milk.
- Using a rubber spatula, fold in the coconut flakes and almonds (if using).
- Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
- Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
- Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
- If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.
Nutrition Facts : Calories 230.7, Fat 14.6, SaturatedFat 10.2, Cholesterol 62.5, Sodium 76.5, Carbohydrate 23.1, Fiber 1.2, Sugar 13, Protein 3
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