Mango chiffon cupcakes with vanilla bean Swiss meringue buttercream and mango jelly!
Recipe for mango chiffon cupcakes
Ingredients (makes about twenty-four 35x44mm cupcakes):
5 egg yolks
70g canola/vegetable oil
86g mango puree
100g cake flour
1/8 tsp salt
1 tsp vanilla extract
1/4 tsp mango flavouring (optional)
7 egg whites
1/3 tsp cream of tartar
105g caster sugar
1. Preheat oven to 160℃. Prepare a tray of water at base of oven (optional). Set oven rack to second lowest position.
2. Prepare egg yolk batter. Whisk egg yolks until pale and thick. Add oil ane whisk until combined. Add puree, extract and flavouring. Mix well. Gradually sift in flour and salt and whisk until no trace of flour is seen.
3. Prepare meringue. In a clean metal bowl, use an electric mixer to beat egg whites with cream of tartar until firm peaks form, gradually adding in caster sugar along the way.
Just a note: notice that all the caster sugar is in the meringue and none in egg yolk batter. This is to help stabilize the meringue more and lend it a finer texture with smaller air bubbles.
4. Quickly but gently fold the meringue into the egg yolk batter in three additions. Carefully spoon the batter into cupcake cases until about 80% full. Tap the case on the table and place on baking tray.
5. Put the cupcakes in the oven and turn the temperature down to 135℃. Bake for 40-45 minutes or until skewer comes out clean. Note that baking time is shorter if no water is placed at the bottom of oven. Cool completely before storing or decorating.
You may find the recipe for reduced-sugar vanilla Swiss meringue buttercream over here. You may prepare in advance and freeze it in ziplock bag. Simply thaw at room temperature and rewhip before using.
Recipe for mango jelly
100g Mango puree
40g Sugar (add more or less according to sweetness of mangoes and to taste)
2 tsp Agar powder
1. Place all ingredients except puree in saucepan. Stir and bring to a boil, until agar powder dissolves.
2. Add puree and continue to stir until mixture boils again.
3. Pour into mould or tray until about 7-8mm thick layer of jelly. Refrigerate for 1h or until firm. You may prepare this the day before if you wish.
4. Carefully unmould the jelly onto baking sheet. Use a small heart shaped cookie cutter to cut out the hearts.
Use a open star times nozzle to pipe buttercream swirls onto the cupcake. Sprinkle some chocolate rice.
Top it up with the mango heart jelly and you are done :). The cakes can store in the fridge for a few days. Let it come to room temperature before serving as the cream will be hard.
All packed for party!
Here's a peek at the moist, soft and sponge interior.
My friend decorated the cupcakes with cute Pokemon themed flags. And kindly shared the photo with me.
Thank God it was very well received. I made extra to let my neighbour and my kids try. They all loved it too!