Mango Cupcakes

I love using the word Sassy, so when I saw a CakeLove recipe called Sassy, I knew I had to make it. I made it for my dear friend The Simple Gourmand’s birthday dinner along with Risotto. This recipe is actually for a bundt cake, but I made them as cupcakes and topped them with Magnolia Bakery’s White Chocolate Cream Cheese Frosting. They were so delicious!!!

If you’ve ever looked over the CakeLove cookbook, you’ll know that the directions are very detailed. I followed the recipe, but I’ve condensed it here. As always with baking, make sure you have your mise-en-place before you start mixing.

“Sassy” Mango Cupcakes
Adapted from CakeLove: How to Bake Cake From Scratch

Dry Ingredients– combine together in a bowl
11 oz (2 1/4 cups + 2 tbsp) unbleached all-purpose flour
1 tbsp potato starch (easily found in Asian markets)
3/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cayenne pepper
Wet Ingredients– combine together in a bowl
1/2 cup mango puree (recipe follows)
8 oz (1 cup) sour cream
2 tbsp orange liqueur
1 tsp dark rum
1 tsp vanilla extract
1/2 tsp pure orange oil
Creaming Ingredients
6 oz (1 1/2 sticks) unsalted butter, softened
21 oz (2 1/2 cups+2 tbsp) sugar
1 tbsp orange zest
5 large eggs
2 large egg yolks

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and orange zest. With the mixer still on the lowest speed, add the eggs one at a time followed by the two yolks, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl. Add the dry ingredients alternately with the wet ingredients, beginning and ending with dry. Move quickly to avoid overworking the batter.

Prepare the chosen pans with nonstick spray and preheat oven to 350. Bake a bundt pan 50-55 minutes, cupcakes about 15-20 minutes. Cool completely.

Mango Puree
1 ripe mango, cubed (frozen may be substituted)
2 oz (1/4 cup) sugar

Combine mango and sugar in a saucepan and simmer over low to medium heat for 3 minutes. Remove from heat and allow to cool for 15 minutes. Process in a food processor until smooth, about 1 minute. Store in an airtight container for up to 10 days.

White Chocolate Cream Cheese Frosting
More from Magnolia

1 pound (16 oz) cream cheese, softened
6 tbsp unsalted butter, softened
1 tsp vanilla extract
8 oz white chocolate, melted and cooled to lukewarm

Using an electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s