mango strawberry cupcakes

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when trying to figure out what kind of cupcakes to make for july birthday treats, i asked one of our july birthdays if he had any preferences. he voted for fruity over chocolate, so i started to think of some ideas. since it’s been very, very hot in dc this past few days i wanted to make a cupcake that was refreshing and light.

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tropical flavors came to mind – how about mango and strawberry! ding ding ding! they would be the perfect flavors for a summertime cupcake.

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so i made a vanilla cupcake with strawberry filling, topped with a mango swiss meringue buttercream, lastly decorated with a mango drizzle and a strawberry slice.

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they were a hit this past week with my coworkers, one even proclaiming it to be his favorite! yay! i’m so glad that these cupcakes were a success.

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first, make the strawberry filling – it’s the same filling recipe that i used for these strawberry cupcakes and strawberry cheesecake cupcakes. strawberries have been so beautifully ripe and red this year. love it!

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while the filling cools, bake up some vanilla cupcakes – use your favorite from scratch cupcake recipe or don’t hesitate and like me use some good ol’ boxed cake mix. 🙂 once the cupcakes are also cooled, fill each cupcake with a spoonful of strawberry filling.

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i used the cone method to do this.

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now for the mango swiss meringue buttercream, which is my favorite part of this cupcake. unfortunately the mangoes in my grocery store were not looking that great, so i picked up some mango concentrate. you could also use frozen or jarred mango to make your own mango puree.

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the silky smooth texture of swiss meringue buttercream the perfect vehicle for the mango concentrate/puree. mango strawberry cupcakes 5

pipe some buttercream onto each cupcake. i used a large, closed star tip.

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at first, i just topped the cupcakes with a slice of strawberry. but they looked a little naked and bare, plus when i tasted one i felt like it needed a bit more mango flavor.

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i had a bit of mango concentrate left, so i decided to make a mango drizzle to add another punch of mango flavor. in a small saucepan, combine the mango concentrate, sugar, and cornstarch. mix well.

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simmer over medium heat until it thickens.

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transfer it to a squeeze bottle and allow it to cool completely.

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then drizzle a bit of the mango mixture onto each cupcake…

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then top it with a slice of strawberry.  voila the mango strawberry cupcakes are ready to eat!

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Mango Strawberry Cupcakes

adapted from food.com and Annie’s Eats

Ingredients

Strawberry Filling

  • 1 1/2 cups frozen or fresh strawberries, chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Cupcakes

  • 1 box vanilla or white cake mix plus ingredients called for on the box

Mango Swiss Meringue Buttercream

  • 1 cup mango concentrate/puree
  • 4 large egg whites, at room temperature
  • 1ÂĽ cups sugar
  • 3 sticks (1½ cups) unsalted butter, at room temperature

Mango Drizzle

  • 1/2 cup mango concentrate/puree
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch

Directions

  1. To make the strawberry filling, in a small sauce pan, combined all of the filling ingredients and bring to a boil over medium-high heat; set aside to cool.
  2. Prepare and bake cupcakes as directed on the box.
  3. Allow cupcakes to cool completely.
  4. Using the cone method,  use a small paring knife to cut a cone out of the center of each cupcake.
  5. Add some filling to the cupcake and replace the top portion of the cone, slicing off the tip to leave room for the filling.
  6. To make the mango drizzle, in a small sauce pan, combined all of the drizzle ingredients and simmer over medium heat until it thickens; set aside to cool.
  7. To make the mango buttercream, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
  8. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  9. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)
  10. Blend in the mango concentrate/puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  11. Pipe frosting on to cupcakes as desired.  Drizzle some of the mango drizzle onto each cupcake and garnish with fresh strawberry slices.

Printer Friendly Recipe: Mango Strawberry Cupcakes

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2 Comments

  1. Hi! I’m really interested in trying out this recipe, the cupcakes look really gorgeous! 🙂 Is the sugar used in this recipe white sugar or icing sugar? Thank you!!

    Reply
    • thanks so much! you should use white sugar in the buttercream. hope you like them!

      Reply

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