Real Recipes From Real Home Cooks ®
Mango Cupcakes
INGREDIENTS
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Mango Pureé
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Note: you will use portion of this recipe for the cupcakes
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24 ounces frozen mango
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1/4 cup (1-3/4 ounces) granulated sugar
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Mango Curd
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makes 1 to 1.5 cups
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3/4 cup (12 ounces) mango pureé, from recipe above
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1/4 cup sugar
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3 tablespoons lime or lemon juice. freshly squeezed
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1/8 teaspoon fine sea salt
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4 large egg yolks
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4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
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Cupcakes
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1/4 cup mango pureé, from recipe above
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2 large egg white, room temperature
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1 large egg, room temperature
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1/4 cup unsweetened coconut milk
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1 tablespoon coconut oil
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1 teaspoon pure vanilla extract
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1/4 teaspoon pure almond extract
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1 cup (4 ounces) cake flour
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1 tablespoon all-purpose flour
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3/4 cup (5-1/4 ounces) granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon fine sea salt
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6 tablespoons (3 ounces) unsalted butter, cut into small pieces and softened
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Buttercream
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1-1/4 cups (8-3/4 ounces) granulated sugar
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5 large egg whites
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1/8 teaspoons fine sea salt
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28 tablespoons (3-1/2 sticks or 14 ounces) unsalted butter, cut into small pieces
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2 teaspoons pure vanilla extract
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1 cup mango curd, from recipe
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