Gingerbread Cupcakes With Caramelized Mango Buttercream
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Water1 cup
Granulated Sugar1.75 cups
All-Purpose Flour1 tsp
Baking Powder3 tsp
Baking Soda1 tsp
Salt1 tbsp
Ground Ginger2 tsps
Ground Cinnamon1 tsp
Ground Cloves3 cup
Dark Brown Sugar2 large
Egg6 tbsps
Molasse2 tbsps
Honey3 cup
Sugar1 cup
Light Corn Syrup1 tbsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly
3
Remove from heat and infuse for 30 minutes
4
Remove ginger just before using
5
Preheat oven to 350 degrees F
6
Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray
7
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl
8
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended
9
Add some of the water to batter then some of the dry ingredients to the batter
10
Continue alternating with the water and flour until everything is added and smooth
11
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner
12
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes
13
Remove from the oven and brush the tops liberally with some of the ginger syrup
14
Allow cupcakes to cool prior to frosting
15
Heat 2 tablespoons of butter in large saute pan over high heat
16
Add the honey and the mangoes and cook until caramelized and soft
17
Transfer to a food processor and process until smooth
18
Pass mixture through a medium mesh strainer into a bowl
19
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes
20
In a nonstick saucepan, combine the sugar and corn syrup
21
Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer
22
Immediately pour the mixture into a buttered measuring cup to halt the cooking
23
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds
24
Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely
25
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece
26
When all of the butter has been blended in, add the vanilla and slowly add the mango puree
27
Continue beating until combined
28
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger