Yelly Eats

Mango Love!

Presenting (finally) the recipe for Mango Love!

I created this recipe to enter the Emerald Street Cupcake Challenge.  While I didn’t make the shortlist (I was disappointed, but I knew my recipe was more tropical than American), the whole process of creating and designing a cupcake was a very enjoyable and very delicious one!

This lovely golden cupcake is offers you a burst of tropical mango sunshine.  The twists of lime in the sponge, frosting and mango jelly are added to bring out the mango flavour.  The cupcake is moist and full of fruity mango sweetness.  The mango flavour theme continues in its golden yellow frosting.  It is topped with a heart-shaped mango jelly piece.  This luscious burst of tropical sunshine during the cold winter months that will have you reaching for another…and another!

Cupcake Sponge:P2100839
90g sugar
50g butter, unsalted
1 egg
180g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g mango pulp
2 tbsp lime juice

Frosting:
300g icing sugar
80g butter
1 1/2 tbps lime juice
40g mango pulp

Mango jelly (for decoration, optional):
50ml hot water
80g mango pulp
1 tbsp lime juice
15g granulated sugar
1 packet gelatin

Directions:

  1. Preheat oven to 180°C
  2. In a bowl, mix flour, baking powder, bicarbonate of soda and salt until well combined with a balloon whisk and set aside.  In a small bowl, mix together the mango pulp and lime juice.  Set aside.
  3. In a stand mixer, cream butter and sugar until this becomes fluffly and light yellow in colour.  About 5 minutes.  Add egg and mix until mixture is creamy.
  4. Add the flour mixture and mix until a heavy batter forms.  Add the mango pulp into the batter and mix for 5 minutes until the mango pulp is distributed well.  You may have to scrape the sides and the bottom of the bowl to make sure everything is well combined.
  5. Spoon into a lined muffin tin.  Makes 8 – 10 cupcakes.  Bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
  6. To make the frosting, cream butter and the icing sugar together.  Add mango pulp and lime juice until the mixture is creamy.  Pipe onto cooled cupcakes.
  7. To make mango jelly for decoration, mix hot water with 1 packet of gelatin until gelatin is dissolved, mix in the sugar, mango pulp and lime.  Allow to set (leave for about 4 hours for it to set properly) and cut into cubes or shapes and use to top frosted cupcake

This recipe makes 10-12 cup cakes.

Mango Love cupcakes

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Yelly Eats

Love my Mango Love!

Over a month ago, I saw an advert on The Stylist magazine about a cupcake competition.  The instructions were to create a cupcake made of a sponge cake base, frosting and decoration.  The prize was what attracted me the most: if you were in the top 5 finalists, you won a Kitchenaid artisan mixer, a copy of the new Hummingbird Bakery cookbook and the chance to attend a baking masterclass.  If you won, your cupcake would be sold in all the Hummingbird Bakery branches for 2 whole months.  To be honest, it was mostly the masterclass that I wanted to attend.  I wanted to attend classes so that I could improve my cupcake decorating skills.  They also said that you would learn baking skills at the masterclass and I was definitely up for that!  Any chance at increasing what I know about baking was a chance worth taking.  I already have a Kenwood chef so getting a Kitchenaid mixer would have been a wonderful bonus.

It was a cupcake challenge and I was definitely challenged!

I sat down and started reading up on flavours and looked at recipes.  I checked my baking notes and set about improving a cupcake recipe I already had.  I also knew that I had to create a flavour profile that was consistent with every bake.  So I tested and retested the recipe I had in my head and when I was happy with how the sponge tasted, I set about creating the frosting.  And slowly but surely, the cupcake that I imagined became not only an idea but a real, live cupcake!

I suppose I couldn’t have won the cupcake challenge because the brief was for the cupcake to embody Hummingbird Bakery’s American roots.  I think I was missing the Philippines and missing Philippine mangoes too much that it came out in the cupcake I created!  I called my cupcake Mango Love.  I said that the cupcake gave you a burst of tropical mango sunshine.  And it did!

I’m grateful for the experience, because it’s made me trust my baking instincts more.  I’m more confident about my baking and I know that my goal is now to constantly improve my baking.  This whole experience of putting together recipes and making sure the flavours were sound has encouraged me even more to bake and create.  I’m thankful to Hummingbird Bakery and to Emerald Street for issuing the challenge.  Even thought I didn’t win, when I look at the pictures I took of the cupcakes that I made, I still feel like, somehow, I won a prize.

The recipe will be up on the blog in the next few days! 🙂

Mango Love cupcakes