MANGO CUP CAKES

SERVES: 12 slices of cake.

PREP TIME: Prep Time: 60 minutes, Cook Time: 20 minutes Total Time: 1 hour 20 minutes.

INGREDIENTS:

Mango curd:

• 6 tbsp unsalted butter at room temperature 84 grams

• 2/3 cup granulated sugar 133 grams

• 4 large eggs

• 1/2 cup Natures' Flavorz® mango pulp 124 grams

• 2 tbsp lemon juice

Vanilla Cupcakes:

• 1 1/2 cups all-purpose flour 191 g

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp fine sea salt

• 1/4 cup unsalted butter at room temperature 56 g

• 1/4 cup vegetable oil 60 ml

• 1 cup granulated sugar 200 g

• 3 large eggs at room temperature

• 1 tsp vanilla extract

• 1/2 cup milk at room temperature 120 ml

Cream Cheese Frosting:

• 1 cup cream cheese at room temperature 226 g

• 1/2 cup unsalted butter at room temperature 113 g

• 4 cups powdered sugar sifted 500 g

• 1 1/2 tsp vanilla extract 7 ml

DIRECTIONS:

Mango Curd:

• To obtain the mango purée, simply process the chopped and peeled mango in a food processor or blender cup.

• Beat the butter with an electric mixer for about 30 seconds at medium speed.

• Add the sugar to the butter and beat for another minute.

• Add the eggs and beat.

• Add the mango pulp and lemon juice to the bowl and mix. The mixture may seem curdled and separated.

• Transfer it to a small saucepan.

• Start cooking over low heat, stirring non-stop with a spatula.

• Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.

• The curd should be thick, coating the back of a spoon, and a thermometer should indicate 170ºF.

• Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat. You don’t want the curd to come to a boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.

• Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.

• Place it in the fridge for at least 6 hours to chill through and get thick.

Vanilla Cupcakes:

• To make the Vanilla Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.

• In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

• In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar and oil, then beat on medium speed for about 2 minute, until creamy and fluffy. Scrape the sides of the bowl as necessary.

• Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.

• Add one third of the dry ingredient mixture. Mix on low speed until incorporated.

• Add half of the milk, mix to combine.

• Add another third of the dry ingredients and mix.

• Follow by the remaining milk.

• Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.

• Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.

• Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool before filling and frosting.

Cream Cheese Frosting:

• To make the Cream Cheese Frosting, place the cream cheese and butter in the bowl of an electric mixer.

• Beat on medium-high speed for 4 minutes, until very fluffy and light in color, scraping the bowl once or twice during the process.

• Next, add the sifted powdered sugar to the bowl with the cream cheese and butter. Mix on low speed until combined. Increase the speed to medium-high and beat for 1 more minute. Add the vanilla and mix to combine.

To assemble:

• To assemble the cupcakes, remove the center of each cupcake with a spoon. Next, spoon some Mango Curd into the middle of each cupcake.

• Place the Cream Cheese Frosting in a piping bag fitted with the piping tip of choice.

• Pipe a tall ring around the edge of the cupcakes, leaving a hole in the middle. Spoon some more curd into the middle of the frosting ring, top with chopped mango pieces.

Storage:

• The cupcakes can be stored in the refrigerator, covered, for up to 4 days.