Mangoes are one of the most celebrated tropical fruits out there. Mangoes are refreshing and delicious.
~Ingredients:
-Cupcake:
1/2 Cup Unsalted Butter.
2/3 Cup Sugar.
2 Eggs.
2 Egg Yolks
1 Teaspoon Vanilla Extract or Vanilla Essence.
1 1/2 Cups All Purpose Flour.
1 1/2 Teaspoon Baking Powder.
1/2 Teaspoon Salt.
1/4 Cup Whole Milk.
~Puree:
1 Ripe Mango.
~Filling:
3 Egg Yolks.
3 Tablespoons Sugar.
1/4 Cup Mango Puree.
1 Tablespoon Unsalted Butter.
~Toppings:
1 Cup Fresh Cream.
1 Teaspoon Unflavored Gelatin Powder.
4 Teaspoons Iced Water.
3 Tablespoons Confectioners's Sugar.
Mango Puree to taste.
~Directions:
-Puree:
Step 1: Peel the mango and process it until you have a uniform juice.
Step 2: Sift to make the puree smooth.
Step 3: If your mango is big enough, you might have enough puree left over to make the filling and the topping.
-Cupcake:
Step 1: Preheat your oven to 356 degrees fahrenheit.
Step 2: In a bowl sift flour, baking powder and salt
Step 3: Beat together the butter and sugar until it forms a fluffy and white cream.
Step 4: Add the eggs and the egg yolks, one at a time, beating well.
Step 5: Add the Vanilla and beat again.
Step 6: Layer the addition of milk and the dry ingredients, finishing with the dry ones.
Step 7: Beat to combine, or otherwise your cupcake will be heavy.
Step 8: Spoon the batter into the cupcake molds and bake for approximately 15 minutes or until a toothpick inserted comes out clean.
Step 9: Set aside.
-Filling:
Step 1: In a pan combine the egg yolks with the sugar.
Step 2: Add the mango puree.
Step 3: Stir with a spatula on medium heat.
Step 4: Let it cool with a plastic wrap in contact with the cream.
Step 5: When both the cream and the cupcake are cooled, you can add the filling.
-Topping:
Step 1: Soak the gelatin in cold water until absorbs all the liquid, which will take about 5 minutes.
Step 2: Put it in the microwave for 10 seconds until the gelatin melts - Nothing more, nothing less!
Step 3: Set aside.
Step 4: Whip the cream until it becomes creamy.
Step 5: Add the sugar and beat to combine.
Step 6: Just before the whipped cream reaches the firm peak stage, add the gelatine and beat some more.
Step 7: Be careful to not beat too much or your cream will be turned into butter.
Step 8: Decorate with the whipped cream and pour some of the puree on top!
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
XoXo Hannah and Hailey :)