Mango Cupcakes Filled with Mango Coulis
Delightful tropical cupcakes filled with luscious mango coulis and topped with creamy mango buttercream, perfect for summer occasions.
Ingredients
For the Cupcakes
- 4 mangoes 4 mangoes, fresh or frozen (thawed if frozen) Choose ripe mangoes for the best flavor.
- 200 g 1 cup (200g) granulated sugar For sweetness.
- 1 teaspoon 1 teaspoon lemon juice Adds brightness.
- 177 ml ¾ cup (177ml) whole milk Creamy and rich.
- 72 g ¼ cup (72g) vegetable oil Keeps the cupcakes moist.
- 3 large 3 large eggs Adds structure.
- 1 tablespoon 1 tablespoon vanilla extract Enhances flavor.
- 312 g 2¾ cups (312g) cake flour For light, airy texture.
- 350 g 1¾ cups (350g) white sugar Adds sweetness.
- 1.5 tablespoons 1½ tablespoons baking powder Leavening agent.
- 0.5 teaspoon ½ teaspoon salt Enhances flavor.
- 227 g 2 sticks (227g) unsalted butter, room temperature For a smooth batter.
- 177 ml ¾ cup mango coulis Filling for the cupcakes.
For the Mango Italian Meringue Buttercream
- 160 g 4 egg whites (approx. 160g) Essential for fluffy buttercream.
- 267 g 1¼ cups (267g) white sugar (for buttercream) For sweetness.
- 80 ml ⅓ cup (80ml) water (for buttercream) To make sugar syrup.
- 340 g 3 sticks (340g) unsalted butter (for buttercream) Rich and creamy frosting.
- 1 teaspoon 1 teaspoon vanilla extract (for buttercream) For added flavor.
- 240 ml 1 cup mango coulis (for buttercream) Infuses frosting with flavor.
Instructions
Make the Mango Coulis
- In a medium-sized saucepan, combine the mango flesh, sugar, and lemon juice. Cook over medium-low heat, stirring regularly for about 10 minutes until it thickens.
- Blend the mixture until smooth and strain it through a sieve to remove fibrous bits. Allow to cool fully before use.
Make the Mango Cupcakes
- Preheat oven to 335°F (170°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together whole milk, eggs, and vanilla extract. Set aside.
- In a stand mixer bowl, combine cake flour, white sugar, baking powder, and salt. Mix briefly.
- Gradually add softened butter to the dry ingredients until crumbly.
- Incorporate vegetable oil and mango coulis, beat on medium speed for 2 minutes.
- Slowly add in the egg and milk mixture until just incorporated.
- Fill cupcake liners ¾ full and bake for approximately 18 minutes until golden.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Mango Italian Meringue Buttercream
- Heat sugar and water in a saucepan until it reaches 240°F (115°C).
- Whip the egg whites until stiff peaks form.
- Gradually pour the sugar syrup into the egg whites while beating.
- Allow cooling slightly, then add softened butter and vanilla extract. Mix in the mango coulis and whip for 1 minute.
Assemble the Cupcakes
- Ensure the cupcakes are completely cool. Carve out a small portion from the center of each cupcake.
- Fill the hollow with about 1 teaspoon of mango coulis and replace the tops.
- Pipe or spread the mango buttercream on top and garnish with a little mango coulis.
Notes
Let cupcakes cool completely before frosting to avoid melting buttercream. Measure ingredients accurately for best results.