Tuesday, October 16, 2007

Mango Kulfi Cupcakes

These cupcakes were also on the menu at my party a few weeks ago, and they are by far my favorite cupcake that I make. I’m pretty sure it’s because the combination of cardamom and Alphonso mango is a very typical and traditional combination in Indian sweets, and the pairing of these flavors transports me back to my single-digit years, particularly when my parents would buy me and my brother mango kulfi pops after a Sunday of shopping in Jackson Heights. I also love these cupcakes because they are a delightfully delicious juxtaposition of cultures: traditional Indian flavors presented in an adorably modern American way.

Mango Kulfi Cupcakes
(makes about 42 mini cupcakes)

¾ stick unsalted butter (at room temperature)
¾ cup + 2 tablespoons sugar
1 large egg (at room temperature)
½ teaspoon pure vanilla
1 teaspoon freshly ground cardamom
¼ teaspoon salt
1¼ teaspoons baking powder
1¼ cups flour
½ cup + 2 tablespoons whole milk

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1. Preheat oven to 350° F.
2. Cream the butter and sugar in a large bowl.
3. Beat in egg, vanilla, cardamom, salt, and baking powder
4. Add half the flour and mix to just combine with the wet ingredients.
5. Add half the milk and mix to combine.
6. Repeat steps 4 and 5.
7. Beat on low speed until the batter is smooth and shiny, about 30 seconds.
8. Divide the batter among mini muffin pans lined with foils or papers. Bake for 11-12 minutes, rotating the pans after 7 minutes. (A toothpick should come out clean.)
9. Cool the cupcakes in the pan on a wire rack until the cupcakes come to room temperature, then remove the cupcakes from the pan.

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Alphonso Mango Meringue Buttercream

3 large egg whites
½ cup + 1 tablespoon sugar
1 ½ sticks (¾ cup) unsalted butter, cut into ½” cubes (the butter should be just at room temperature but not too soft)
5-6 tablespoons reduced Alphonso mango puree*

* Alphonso mango puree can be found in Indian grocery stores - the best brand is Ratna, but others are fine. To make the reduction, put 1 cup of the puree in a small saucepan and simmer over medium-low heat until it has reduced to about 1/3 of its original volume and is thick and dark orange in color.
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1. Set the bowl of a stand mixer over a pan of simmering water. Add the egg whites and sugar to the bowl. Whisk the mixture until the sugar has dissolved – this will take about 2-3 minutes.
2. Attach the bowl to the mixer.
Using the whisk attachment, beat the mixture on high speed (10) until it holds stiff peaks and is cool – this will take about 8 minutes. Don’t worry if you overbeat the mixture, just make sure you beat for at least this long, or your frosting will be runny when you add the butter.
3. Reduce the speed to 6.
Add the butter, one cube at a time. The frosting might look curdled when you have a few cubes of butter left, but keep beating and add the rest of the butter. Continue beating until the frosting is smooth.
4. Add the mango reduction and beat just until incorporated.

11 comments:

Nabeela said...

I love anything that combines Indian with American flavors. I'm dying to try a mango sorbet recipe...actually a mango ice cream recipe too. Lets see if I have time to make it all!

Stef said...

These sound great! I have yet to make a cupcake with mango. I'll have to give it a try.

Meg said...

these cupcakes are amazing

jayce said...

these look amazing! may i try them out? your recipes are so unique!

Anonymous said...

Hey! I JUST had a baking party with my friends, and we made these cupcakes. They turned out pretty good, except the cardamom flavor was a bit too strong. Our frosting was runny!! I don't know what happened, we beat it for much more than 8 minutes. It was still yummy, though. I plan on making these cupcakes again, do you have any tips for me? Is there anything else I should do to make the frosting more frosting-like??

roopa said...

Anonymous - Your frosting may have turned runny because the meringue may not have been fully cool. I always touch the bowl and make sure it is completely cool to the touch before adding the butter.

As for the cardamom - sorry it was too strong for your taste! None of my cupcake eaters have mentioned that to me - maybe your cardamom was really fresh and therefore really strong?

Cakes by Laura said...

These must taste amazing. Love mangoes a lot... thanks for sharing your recipe.

Cakes by Laura said...

Love the taste of mangoes. Thanks for sharing the recipe.

www.cakesbymom.com

Anonymous said...

if i use mango pulp. will it result to the same?

I'm very excited to try this recipe.

jaimini said...

Is there a way to get the mango flavor in the batter??? Any thoughts to if rose water would enhance the cardamom??

Jyoti said...

These came out great! The only substitution I made was that I could not find mango puree, so I bought canned mango, pureed it myself, and then made the reduction. I believe this is the reason why my frosting did not get the rich orange color that you have in the picture. Otherwise, it was great!

ps - how can we store left over frosting at the cupcakes? Outside at room temperature?

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