Photo: Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream Recipe
Ingredients
Mango Chutney Curd:
- 8 ounces egg yolks (about 8 large egg yolks)
- 8 ounces granulated sugar
- 8 ounces mango chutney, divided
- 4 ounces mango nectar
- 6 to 8 ounces unsalted butter, at room temperature, cut into chunks
- 1 ripe Alphonso or Champagne mango, peeled and chopped finely
Cupcakes:
- 1 1/2 sticks unsalted butter, at room temperature
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons coriander powder
- 1/2 teaspoon kosher salt
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 whole large eggs plus 1 egg white
- 1/2 cup milk
- 1/3 cup mango juice concentrate
- 1/3 cup mango nectar
- 2 teaspoons vanilla extract
- 1 tablespoon vegetable oil
- Sweetened Condensed Milk Whipped Cream, recipe follows
- Dried Mango Star Garnish, recipe follows
Directions
For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
In a small saucepan, heat the butter on low until just melted. Set aside.
In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined.
In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated.
Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Sweetened Condensed Milk Whipped Cream:
- 4 cups heavy cream, cold
- 1 (14-ounce) can sweetened condensed milk
- Pinch salt
In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix.
Mango Star Garnish:
- 1 package sweetened dried mango
Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter
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By abdul471
on November 30, 2012
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I'm a beginner baker, but this cupcake turned out amazing! I won't say it was easy; it certainly took a couple of hours, however, the end result was delicious! A couple changes that I made to the recipe: instead of adding mango juice concentrate (because I couldn't find it in any local stores, I added mango pulp. The mango was still very pronounced in the cupcake. In addition, I would DEFINITELY recommend cutting the amount of frosting and mango curd in half. This recipe produced me 16 cupcakes, but enough frosting and curd for 30+. I noticed that someone said the cake was very dry for them, however, I did not run into that problem. The cake puffed up very nicely and was moist enough for a pound cake. All in all, this cupcake was a huge success, from the frosting to the curd inside!
By pacdun04_9524079
Weaverville, NC
on May 28, 2012
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Ordinarily, I'm a very good home baker, but I was disappointed with this recipe. However, it may not be the fault of the recipe. I was unable to find the primary flavor ingredient for the cake, the mango concentrate, in our local stores. So I reduced the mango nectar on the stovetop, but I'm sure it's just not as flavorful as the concentrate. So, the mango flavor was nearly absent in the cake. Also, the coriander flavor did not come through well in the cake. I was expecting pound cake to be dense, and this was, but it was also very dry. The mango curd was delicious, but the recipe makes 3 times the amount needed to fill the cupcakes. The cake batter only made 18 cupcakes. The frosting recipe is very tasty, but has to be refrigerated or the whipped cream will break down. I made a half batch of frosting, and had enough to generously frost 24 cupcakes. Probably won't try this one again.
By Chef Pinchus
on January 19, 2012
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Great cupcake! Not too hard to make and tons of flavor to boot. I loved watching Lily on the show I hope FN has her back soon. I highly recommend this cupcake when you're in the mood for something a little different.
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