My photos do this cupcake recipe no justice. That’s what I get for taking pictures at night in really bad lighting. However, I would feel horrible if I did not post Hungry Rabbit’s recipe for my own records and to share with all of my followers. I will definitely be trying more of Ken’s recipes; thanks for sharing!

Mango is my absolute favorite fruit, or should I say nature’s candy. It’s not always easy to wait for a mango to reach its prime ripeness, but it totally pays off when you taste the uber sweet juicy meat from this tropical fruit. I had a tough time saving the mango to actually use in the recipe. I could have honestly eaten the entire cup of mango puree straight from my Nutribullet. The mango curd, however, is INCREDIBLE, so stay strong. I highly recommend doubling the mango curd recipe and saving some in your fridge to spread on warm biscuits, scones or to pour over your ice cream. This cake recipe is light and tender making it perfect for a fruity filling and the mango swiss meringue buttercream frosting. This is one of my favorite cupcakes that I have ever made.

Also, I have some really exciting news….I finally invested in a new camera! So far I love my Canon T4i Rebel that I purchased on Amazon for a great price. Hopefully, you will soon see some improvement in my photography. I know they say that it’s not the camera that takes good pictures, but it certainly helps. With 18 megapixels and improved autofocus, my pictures are crystal clear. I still definitely need to work on my composition, but I am really psyched to learn about all the amazing features that this camera offers.

Mango Cupcakes
Recipe type: Dessert
Serves: 12

What better way to use succulent ripened mangoes than to make these delectable cupcakes?
  • 24 ounces of fresh mango (frozen works as well)
  • ¼ cup granulated sugar
  • ¾ cup mango pureé, from recipe above
  • ¼ cup sugar
  • 3 tablespoons lime or lemon juice. freshly squeezed
  • ⅛ teaspoon fine sea salt
  • 4 large egg yolks
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
  • ¼ cup mango pureé, from recipe above
  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • ¼ cup unsweetened coconut milk (I used light)
  • 1 tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 cup cake flour
  • 1 tablespoon all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into small pieces and softened
  • 1-1/4 cups granulated sugar
  • 5 large egg whites
  • ⅛ teaspoons fine sea salt
  • 28 tablespoons (3-1/2 sticks or 14 ounces) unsalted butter, cut into small pieces
  • 1 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup mango curd, from recipe

  1. Combine the mango and ¼ cup sugar in blender and puree until completely smooth. Strain through a sieve into a large bowl and set aside.
  2. For the curd, place mango puree, sugar, lime juice, salt and yolks in a saucepan. Cook over medium-high heat, whisk constantly, until thickened and thermometer registers 170°F., about 8-10 minutes.
  3. Remove saucepan from heat and whisk in butter 1 piece at a time until fully incorporated. Strain mixture through a sieve into a container; place a piece of plastic wrap directly on top of mango curd. Cover and refrigerate for at least 4 hours or overnight.
  4. For the cupcakes,
  5. Whisk together mango puree, egg whites, egg, coconut milk, coconut oil and extracts. Set aside.
  6. Preheat oven to 350℉. Prepare cupcake pans with liners.
  7. In the bowl of a stand mixer fitted with paddle attachment, add both flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 2 minutes. Add half of mango mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  8. Place about ¼ cup of batter into each cup of prepared pans and bake until toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans and cool on wire rack completely, about 30 minutes.
  9. For the buttercream frosting,
  10. Place sugar, egg whites and salt in the bowl of a stand mixer. Set bowl over a pan of simmering water and whisk until sugar has completely dissolved and mixture registered around 160℉, about 3 minutes.
  11. Transfer bowl to the mixer. with a whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.
  12. Reduce speed to medium and add butter, one piece at a time, and beat until incorporated after each addition. (don’t worry if buttercream appears curdled after all the butter has been added)
  13. Switch to the paddle attachment, add vanilla, and beat on medium speed just until combined. Add mango curd in ¼ cup increments, beat until fully incorporated. Place buttercream in a piping bag fitted with your choice of decorative tip. Set aside.
  14. Store in refrigerator if not consuming immediately. Enjoy at room temperature.

Mango Cupcakes | Au Bon Gouter

Mango Cupcakes | Au Bon Gouter

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