CREAMY MANGO CUPCAKES

By efriend

Ingredients

• Cupcake
• 110 g UNSALTED BUTTER
• 2/3 cup SUGAR
• 2 EGGS
• 2 EGG YOLKS
• 1 teaspoon VANILLA EXTRACT or VANILLA ESSENCE
• 1 1/2 cup ALL PURPOSE FLOUR
• 1 1/2 teaspoon BAKING POWDER
• 1/2 teaspoon SALT
• 1/4 cup WHOLE MILK
• Filling
• 3 EGG YOLKS
• 3 tablespoons SUGAR
• 1/4 cup or 65ml MANGO PUREE
• 1 tablespoon UNSALTED BUTTER
• Topping
• 1 cup FRESH CREAM
• 1 teaspoon UNFLAVORED GELATIN POWDER
• 4 teaspoons ICED WATER
• 3 tablespoons CONFECTIONER’S SUGAR
• MANGO PUREE to taste
• 1 ripe MANGO

Details

Servings 1
Adapted from icouldkillfordessert.com.br

Preparation

Step 1

PUREE

To make the puree, peel the mango and process it until you have a uniform juice. Then, sift to make the puree smooth.
If your mango are big enough, you’ll might have puree to make the filling and the topping.
CUPCAKE

Preheat your oven to 180˚C. In a bowl, sift flour, baking powder and salt.
With the electric mixer, beat butter and sugar until it forms a fluffy and white cream. Add the eggs and the yolks, one at a time, beating well. Add the vanilla and beat again.
Intercalate the addition of milk and the dry ingredients, finishing with the dry ones. Just beat to combine, otherwise your cupcake will be heavy.
Spoon batter into cupcake molds and bake for approximately 18 minutes or until an inserted toothpick comes out clean. Set aside.
FILLING

In a pan, combine the yolks with the sugar. Add the mango puree, and take to the medium heat, stirring all the time with a spatula.
Remove from the heat until the cream gets thick and add the butter. Stir until the butter melts and then sift the cream over a bowl just to avoid the small pieces of egg yolks.
Let it cool with a plastic wrap in contact with the cream and when both are cooled (cream and cupcake), you can add the filling!
TOPPING

Hidrate gelatin in cold water until it absorbs all the liquid, which takes about 5 minutes. Take to the microwave for 10 seconds until the gelatin melts - nothing more, nothing less! Set aside.
Whip the cream until it becomes creamy. Add the sugar and beat to combine. Just before the whipped cream reaches the firm peak stage, add the gelatine and beat more. Be careful to not beat too much or your cream will be turned into butter.
Decorate with the whipped cream and pour some puree on top!