Mango Meringue Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
freeze dried mango
300g fresh of frozen mango, cubed
Pinch of salt
4 large egg yolks
200g unsalted butter, cut into small pieces
1 batch of fluffy marshmallow meringue frosting (recipe: www.thescranline.com)
Level: Easy Peasy
Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. At this point you may run the puree through a sift to get rid of any solids. I chose not to do that. Little bits of mango never hurt anyone.
Add to a medium saucepan along with eggs and whisk well.
Turn heat on low / medium and continuously mix until mixture begins to boil. Then continue mixing until it thickens. When you can run your finger on the back of the spoon and the mixture doesn’t come back together, take it off the heat.
Whisk in butter 1 piece at a time. Cover and refrigerate until cooled.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Pipe some mango curd in a snail coil on top of the batter. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Core the centre of each cupcake and fill with mango curd.
Fit the end of a piping bag with a 1M tip and frost in a swirl. Finish off with a sprinkle of crushed freeze dried mango.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)