Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream

Name: Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 24
Cuisine: American
Ingredients: 3 teaspoons baking powder; 237 milliliters brown sugar; 3 teaspoons coriander powder; 3 larges whole large eggs plus 1 egg white; 227 grams egg yolks (about 8 large egg yolks); 710 milliliters all-purpose flour; 237 milliliters granulated sugar; 227 grams granulated sugar; 946 milliliters heavy cream, cold; 1 teaspoons kosher salt; 1 ripe Alphonso or Champagne mango, peeled and chopped finely; 1 package sweetened dried mango; 227 grams mango chutney, divided; 79 milliliters mango nectar; 113 grams mango nectar; 118 milliliters milk; 79 milliliters mango juice concentrate; 1 pinch Pinch salt; 397 grams sweetened condensed milk; 2 sticks unsalted butter, at room temperature; 170 grams unsalted butter, at room temperature, cut into chunks; 2 teaspoons vanilla extract; 1 Tbsp vegetable oil

The recipe Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream could satisfy your American craving in approximately 2 hours and 35 minutes. This recipe makes 24 servings with 535 calories, 6g of protein, and 31g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of heavy cream, salt, condensed milk, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.

Ingredients you will need

Mango Chutney

Water

Equipment you will use

Stove

Pot

In a medium stainless steel bowl, whisk the egg yolks and sugar until combined.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Add 4 ounces of the mango chutney and the mango nectar.

Ingredients you will need

Mango Chutney

Mango Nectar

Whisk until combined.

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Whisk

Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer.

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Water

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Bowl

Pot

Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.

Ingredients you will need

Sour Cream

Equipment you will use

Whisk

Take the mixture off the stove.

Equipment you will use

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.

Ingredients you will need

Mango Chutney

Cupcakes

Butter

Mango

Equipment you will use

Whisk

For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.

Ingredients you will need

Cupcakes

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Muffin Liners

Oven

In a small saucepan, heat the butter on low until just melted. Set aside.

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Butter

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Sauce Pan

In a large mixing bowl, sift together the flour, baking powder, coriander and salt.

Ingredients you will need

Baking Powder

Coriander

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Add the sugars and whisk until all the dry ingredients are combined.

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Whisk

In a separate bowl, whisk the eggs and egg white until lightly beaten.

Ingredients you will need

Egg Whites

Egg

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Whisk

Bowl

Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.

Ingredients you will need

Mango Nectar

Vanilla

Juice

Mango

Milk

Equipment you will use

Whisk

Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined.

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Butter

Equipment you will use

Sauce Pan

Add the oil and continue to mix until all are incorporated.

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Cooking Oil

Pour back into the large bowl of batter. Fold in until incorporated.

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Bowl

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.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

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

Ingredients you will need

Sweetened Condensed Milk

Mango Chutney

Whipped Cream

Dried Mango

Cupcakes

Equipment you will use

Knife

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.

In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.

Ingredients you will need

Heavy Cream