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.