Ingredients
Mango Curd
- Unsalted butter – Adds richness to the curd.
- Granulated sugar – Sweetens the curd to balance the tanginess of the mangoes.
- Eggs – Used to thicken and bind the curd together.
- Mango pulp – The star of the show, giving the curd its luscious, tropical flavor.
- Lemon juice – Enhances the flavor and balances the sweetness.
Vanilla Cupcakes
- All-purpose flour – The base for the cupcake batter.
- Baking powder and baking soda – These leavening agents ensure your cupcakes are light and fluffy.
- Unsalted butter and vegetable oil – Combined, these fats provide moisture and tenderness to the cupcakes.
- Granulated sugar – Adds sweetness and helps in creating a soft texture.
- Eggs and vanilla extract – Provide structure and flavor to the cupcakes.
- Milk – Ensures a smooth batter consistency and moist cupcakes.
Cream Cheese Frosting
- Cream cheese – The rich, tangy base of the frosting.
- Unsalted butter – Balances the richness of the cream cheese.
- Powdered sugar – Sweetens the frosting and gives it a smooth texture.
- Vanilla extract – Adds a fragrant flavor to the frosting.
Instructions
1. Mango Curd
- Prepare the Mango Puree: Begin by peeling and chopping the mango. Blend it in a food processor or blender to create a smooth mango pulp.
- Cook the Curd: In a small saucepan, beat the butter and sugar, then add the eggs and mango pulp. Cook the mixture over low heat while stirring continuously to prevent it from curdling. Continue cooking until it thickens to the point where it coats the back of a spoon and reaches 170°F. Let the curd cool completely in the fridge for at least six hours.
2. Vanilla Cupcakes
- Preheat the Oven: Set your oven to 350°F (175°C) and line 14 cupcake tins with liners.
- Mix Dry Ingredients: Sift the flour, baking powder, baking soda, and salt into a bowl.
- Cream the Butter and Sugar: Beat the butter with sugar and vegetable oil until fluffy. Add eggs one at a time, followed by vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients and milk to the batter, mixing until just combined.
- Bake the Cupcakes: Divide the batter into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, checking for doneness by pressing lightly on the tops. Allow the cupcakes to cool completely.
3. Cream Cheese Frosting
- Make the Frosting: Beat the cream cheese and butter until fluffy and light. Gradually add the powdered sugar, beating until smooth, then add the vanilla extract.
4. Assembling the Cupcakes
- Fill the Cupcakes: Once the cupcakes have cooled, use a spoon to remove the centers, creating a well. Spoon the chilled mango curd into the center of each cupcake.
- Pipe the Frosting: Using a piping bag fitted with your favorite tip, pipe a ring of cream cheese frosting around the edge of each cupcake. Fill the center of the frosting ring with more mango curd.
- Garnish with Mango: Top each cupcake with small, fresh mango pieces for an extra burst of flavor and a beautiful finishing touch.
Notes
- Refreshing Mango Flavor: The sweet, tropical taste of mango shines through in both the curd and the cupcake itself, making every bite feel like a vacation.
- Perfectly Balanced Frosting: The tangy cream cheese frosting is the perfect counterpart to the sweetness of the mango curd, offering a creamy, smooth finish.
- Visually Stunning: These cupcakes are not only delicious but also beautiful to look at, with their vibrant yellow mango curd and bright fruit garnish.
- Prep Time: 1 hour
- Cook Time: 20 minutes