Gingerbread Cupcakes with Caramelized Mango Buttercream

Name: Gingerbread Cupcakes with Caramelized Mango Buttercream
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 59 milliliters candied ginger, finely diced; 118 milliliters light corn syrup; 177 milliliters dark brown sugar; 6 egg yolks; 2 larges eggs; 414 milliliters all-purpose flour; 2 inches fresh ginger, peeled and coarsely chopped; 237 milliliters granulated sugar; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 Tbsp ground ginger; 1 Tbsp honey; 3 ripe mangoes, peeled, pitted and coarsely chopped; 6 Tbsps molasses; 0 teaspoons salt; 177 milliliters sugar; 1 sticks unsalted butter, melted; 454 grams cups unsalted butter, at room temperature, cut into small pieces; 2 Tbsps unsalted butter; 1 Tbsp pure vanilla extract; 177 milliliters water; 237 milliliters water

You can never have too many dessert recipes, so give Gingerbread Cupcakes with Caramelized Mango Buttercream a try. One serving contains 708 calories, 5g of protein, and 40g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Christmas event. This recipe is typical of American cuisine. Head to the store and pick up eggs, butter, vanillan extract, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Remove from heat and infuse for 30 minutes.

Remove ginger just before using.

Ingredients you will need

Ginger

Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.

Ingredients you will need

Baking Soda

Cinnamon

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended.

Ingredients you will need

Brown Sugar

Molasses

Butter

Egg

Equipment you will use

Whisk

Bowl

Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.

Ingredients you will need

All Purpose Flour

Water

Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.

Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes.

Equipment you will use

Toothpicks

Oven

Remove from the oven and brush the tops liberally with some of the ginger syrup.

Ingredients you will need

Ginger

Syrup

Equipment you will use

Oven

Allow cupcakes to cool prior to frosting.

Ingredients you will need

Cupcakes

Frosting

Heat 2 tablespoons of butter in large saute pan over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the honey and the mangoes and cook until caramelized and soft.

Ingredients you will need

Mango

Honey

Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.

Equipment you will use

Food Processor

Sieve

Bowl

In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.

Ingredients you will need

Egg Yolk

Equipment you will use

Stand Mixer

Bowl

In a nonstick saucepan, combine the sugar and corn syrup.

Ingredients you will need

Corn Syrup

Sugar

Equipment you will use

Sauce Pan

Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Measuring Cup

Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.

Ingredients you will need

Egg Yolk

Syrup

Equipment you will use

Blender

Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.

Ingredients you will need

Mango Puree