Gingerbread Cupcakes with Caramelized Mango Buttercream

By SAEGERMA

Recipe courtesy Bobby Flay, 2007

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 stick unsalted butter, melted
• 3/4 cup dark brown sugar
• 2 large eggs
• 6 tablespoons black strap molasses
• 3/4 cup water
• 2 tablespoons unsalted butter
• 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
• 1 to 2 tablespoons honey
• 3 ripe mangoes, peeled, pitted and coarsely chopped
• 6 egg yolks
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1 tablespoon pure vanilla extract
• 1/4 cup candied ginger, finely diced

Details

Servings 12
Adapted from foodnetwork.com

Preparation

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