Mango-Vanilla Cupcake with Mango Curd filling, Vanilla
Buttercream frosting and a Toasted Coconut & Macadamia Nut topper
What a tropical-sounding cupcake!
This cupcake was inspired by the ingredients available to me
in Heidelberg.
Buttermilk of many
different fruit flavors is readily available, see
Cherry Layer Cake.
After spotting the Mango Buttermilk, I
knew I
had to explore this flavor profile.
Added bonus: mangos are plentiful right now.
Designing/thinking about this cupcake, I couldn’t decide on
how to top such a delicate flavor.
A
go-to choice is almost always some fresh fruit – unless it’s going to sweat or
melt.
Repeat hot tip: Don’t slice most fruits (strawberries especially)
when decorating cakes and cupcakes since the natural juices will trickle out
over the delicate frosting.
When not
topping a cake or cupcake with fruit, I love using a savory or textural
component, e.g. nuts, cookies, etc.
|
Preparing to toast the coconut and chopped macadamia nuts. |
|
Oh yeah! Burnt to a crisp. |
|
Whew! This is much better. |
|
All three cupcake toppings. |
I asked my
FB friends for their ideas on this cupcake.
I loved the suggestion for toasted coconut
with chopped macadamia nuts as well as my never-fail
Animal Cracker
backup.
And something I hadn’t
considered…cookie crumbles.
I tried all
three.
|
After the cupcakes were cooled, I cored them with one of my favorite cupcake implements... |
|
... and filled them with my amazing Mango Curd. Truly, so easy to make. |
Baking and filling the cupcakes was the easy part – starting in the
morning was a no-brainer considering the heat wave we were experiencing.
What I failed (epically failed) to consider
was the importance of the heat on the buttercream.
The outside temp was 37°C (98.6°F) and inside in the coolest
place was 31°C (87.8°F). I swear the kitchen was hotter than either
of those! And I made buttercream. That
was a big mistake. Vanilla-Mango
Buttercream was yummy…and it became soup in no time.
|
These had been lovely tall swirls or well defined roses... prior to the Great Buttercream Meltdown of 2013. |
I scraped all the frosting off. Hoping the buttercream would recovery overnight, I popped it into the
fridge. That was so not happening. As soon as I brought the container out of the fridge, it
returned to some sort of viscous state…something oozy or maybe it was stretchy?
Fortunately, I had put the cupcakes already loaded with the
Mango Curd in the frig overnight – they looked so appetizing and
delicious.
If only I could get some
cooperation from a lil bit of frosting.
|
I piped on this little swirl - it's the base of a towering swirl, but I didn't have enough buttercream to cover two dozen cupcakes with a lovely tall mountain of frosting. I think it looks like a wild rose, maybe? |
I quickly whipped up some Vanilla Buttercream, frosted the
cupcakes, took a few pictures, and delivered them to friends and school mates –
with strict instructions to “eat immediately or refrigerate!”
The finished product did not match my vision, but, I think
the taste was very close to my goal. I
learned that ideas can be fluid and changing – much like life and recovery and
parenting and relationships.
No comments:
Post a Comment