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Mango Cupcakes Filled with Mango Coulis

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Moist and fluffy mango cupcakes filled with luscious mango coulis and topped with creamy meringue buttercream.

Ingredients

  • Mangoes (4)
  • Granulated Sugar (1 cup, 200g)
  • Lemon Juice (1 teaspoon)
  • Whole Milk (¾ cup, 177ml)
  • Vegetable Oil (¼ cup, 72g)
  • Eggs (3 large)
  • Vanilla Extract (1 tablespoon)
  • Cake Flour (2¾ cups, 312g)
  • Baking Powder (1½ tablespoons)
  • Salt (½ teaspoon)
  • Unsalted Butter (2 sticks, 227g)
  • Mango Coulis (¾ cup)
  • Egg Whites (4, approx. 160g)
  • White Sugar (1¼ cups, 267g)
  • Water (â…“ cup, 80ml)
  • Unsalted Butter (3 sticks, 340g)
  • Vanilla Extract (1 teaspoon)
  • Mango Coulis (1 cup)

Instructions

  1. To make the mango coulis, slice the mangoes and combine the flesh with sugar and lemon juice in a saucepan. Cook on medium-low heat for about 10 minutes, then blend until smooth and strain. Let cool.
  2. For the mango cupcakes, preheat the oven to 335°F (170°C) and prepare a muffin tin with liners. In one bowl, whisk milk, eggs, and vanilla; set aside. In another bowl, mix flour, sugar, baking powder, and salt. Mix in butter until crumbly, then add vegetable oil and mango coulis, beating for 2 minutes. Gradually fold in the egg mixture and spoon into liners. Bake for 18 minutes and cool.
  3. For the mango Italian meringue buttercream, heat sugar and water in a saucepan until it reaches 240°F (115°C) while whipping egg whites in a mixer until soft peaks form. Gradually pour in syrup while mixing, add softened butter and vanilla, then mix in mango coulis.
  4. Assemble the cupcakes by coring them, filling the center with mango coulis, and piping the buttercream on top. Optionally, add toasted coconut or crushed pistachios for garnish.

Notes

Use room temperature ingredients for the best results. Do not overmix the batter for a light texture.

Nutrition

Find it online: https://yummyfirst.com/mango-cupcakes-filled-with-mango-coulis/