Mango Cupcakes with Mango Buttercream and Mago Curd Filling

Looking for a little birthday special I was lucky to come across this recipe that can be found on hungryrabbitnyc.com (just click and boom the original recipe!).

For the  recipe make sure you have a lot of time because the whole recipe will take 3 hours or more!

The Shopping List:

MangoPuree:                      

-24oz frozen mango

-1/4 cup granulated sugar

Mango Curd:

-3/4 cup mango PUREE

-1/4 cup sugar

-3 tablespoons lime or lemon juice-freshly squeezed

-1/8 tspn fine sea salt

-4 large egg yolks

-4 tbspns (1/2 stick) unsalted butter(cut into small chunks)

Cupcakes:

-1/4 cup mango PUREE

-2 large egg whites, room temp.

-1 large egg, room temp.

-1/4 cup unsweetened coconut milk, liquid form

-2 tablespoons coconut oil

-1 tspn vanilla extract

-1/4 tspn pure almond extract

-1 cup cake flour

-1 tablespoon all purpose flour

-3/4 cup sugar

-2 tspns baking powder

-1/2 tspn fine sea salt

-6 tablespoons unsalted butter cut into small pieces

Mango Buttercream:

-1 and 1/4 cup sugar

-5 large egg whites

-1/8 tspns fine sea salt

-28 tablespoons (3 and 1/2 sticks) unsalted butter cut into small pieces

-2 tspns pure vanilla extract

-1 cup mango CURD

 Now that we have everything lets get started (:

MangoPuree:

1. Let the frozen mango sit for a while before to defrost or place it in the microwave on high for 30-45 seconds.

2. Once soft place the mango and sugar in the blender until there aren't any chunks left.

Mango Curd:

-3/4 cup mango PUREE

-1/4 cup sugar

-3 tablespoons lime or lemon juice-freshly squeezed

-1/8 tspn fine sea salt

-4 large egg yolks

-4 tbspns (1/2 stick) unsalted butter(cut into small chunks)

1.  Mix the mango puree, sugar, lime/lemon juice, salt, and egg yolks in the sauce pan. On medium-high whisk the mixture constantly until it thickens, this will take about 8-10 minutes

2. Take the pan off of the heat and piece by piece mix in the butter until fully incorporated

3. Placing the mixture in a bowl cover with aluminum and place in the fridge for 3 hours or more

Cupcakes:

-1/4 cup mango PUREE

-2 large egg whites, room temp.

-1 large egg, room temp.

-1/4 cup unsweetened coconut milk, liquid form

-2 tablespoons coconut oil

-1 tspn vanilla extract

-1/4 tspn pure almond extract

-1 cup cake flour

-1 tablespoon all purpose flour

-3/4 cup sugar

-2 tspns baking powder

-1/2 tspn fine sea salt

-6 tablespoons unsalted butter cut into small pieces

1. Set oven to 350F. In a large bowl beat the butter until soft and creamy. Then mix in the coconut oil until well mixed.

 2. Mix the mango puree, egg whites,large egg, coconut milk, vanilla extract, and almond extract

3. In a small bowl whisk cake flour, all purpose flour, sugar, baking powder, and sea salt.

4. Slowly mix the dry ingredients by 1/3 increments into the wet ingredients until fully incorporated

5. Line cupcake pan with 12-16 liners and fill with batter that is just below the cupcake pan line. Bake 18-20 minutes until the cupcakes are golden or a toothpick comes out clean.

6.Set the cupcakes on a cooling rack until cold.

Mango Buttercream

1 and 1/4 cups granulated sugar

5 large egg whites

1/8 tspn fine sea salt

28 tbspns unsalted butter cut into small chunks

2 tspn vanilla extract

1 cup mango CURD

1. Heat up a pan of water on MEDIUM HIGH until simmering and mix sugar, egg whites, and salt in a glass bowl or another sauce pan. Placing the glass bowl or other saucepan over simmering water and whisk until sugar is fully dissolved and the mixture is frothy (around 3 minutes)

2.Transfer the bowl to a mixer with whisk attachment and beat on high until everything becomes very white and glossy 8-10 minutes

3. Reduce speed to medium and add butter piece by piece until fully incorporated

4.Then using paddle attachment beat on medium and add vanilla extract until fully mixed. Add mango curd by 1/4 increments

5. Place in fridge until ready for use.

Final Touches

cupcakes

mango curd

mango buttercream

2 piping bags and heads

some little knife or sharp spoon

1. Using the small cutting tool delicately carve out a circle from the cupcake and dig out cake for the filling. Make sure you do not poke out the cupcake bottom or damage the cupcake lid.

2. Place mango curd in piping bag and fill cupcake holes and put on the cupcake lids to finish

3.Using the piping bag and mango buttercream ice the cupcakes and play with designs. Make sure to be patient and place the buttercream in the fridge if it gets too warm from your hand.

4.Chill cupcakes until ready to serve to prevent icing from melting

Just a side note: Wanted to let you guys know I apologize for not posting for a while. Kind of took a week off for my birthday because I had some visitors and have been working on some projects. So I will be writing regularly again and will write before another break. Have great day (:

Mango-Lemon Syrup

To make this into a jam you can add 1 1/2 Tbspn of pectin or cornstarch in the mixture before heating.

For this recipe you will need:

 -3 ripe mangos

-4 lemons(for 1 1/2 Tbspn zest and juice)

-1 cup water

-1/2 cup agave nectar

-1/2 cup sugar

-3 mason jars (8 oz)

-1 Large deep saucepan

-1 Big pot for boiling the jars

-Ball Utensil Set or tongs to grab glass and a funnel

1. Cut open and dice the mangoes. Because I have difficulty cutting mangoes I ended up cutting around the seed starting from the stem. After outlining the mango hold on to the two halves and move them back and forth until the loosen up and the seed is revealed. 

2. Using the knife safely dice the mango and use a spoon to get out the fruit. For the other side you can use your hands to peel off the skin and cut the fruit off the seed. Be careful and cut away from your hand.

 3. Place the cut up mango in the blender with 1 cup of water and blend until smooth

4. First zest the 4 lemons and squeeze the juice into a little bowl so that you can spoon out the seeds

5. In the deep saucepan mix the mango juice, lemon zest, lemon juice, sugar, and agave nectar. Heat the mixture for 30-45 minutes over MEDIUM heat. Constantly stir to prevent burning and take out the foam that forms on top to allow some thickening.

6. Fill the big pot with the glass jars, lids, and enough water to cover everything with 2 or more inches of water. Heat on HIGH and boil for 10 minutes to sterilize everything. Also make sure that you use new lids (old lids can have rust and icky stuff).

 7. After letting the jars cool a little bit use the tongs to place the warm jars and lids on a towel. Be careful not to touch the inside of the jars and lids(this will introduce germs into the syrup-very bad). Try to air dry the jars and use a clean napkin to dry the lids.

8. Once the mango mixture gets to a syrup consistency and becomes a little darker place the funnel in the jar and fill it with the syrup with an inch of free space.

9. After filling the jars carefully screw on the lids tightly and turn the jars upside down on a kitchen towel for 10 minutes to seal everything up.

Tip: one reason the Ball canning kit helps is because the magnet in the kit makes it easy not to touch the lids when picking them up.

10. Place the jars in the fridge and use when cool. Enjoy!

##a quick sneak peek (;

Okay, so this is actually a recipe that I made a long while ago and haven't been able to post.

It was mostly inspired by the movie "A Little Princess" because it is just such a cute movie that I couldn't resist doing something for the name(if that makes sense, haha)

Anyways, because the movie is so involved with India, I thought that ginger would be a good place to start and the rest kind of fell in place. The idea for the coconut frosting was pretty funny though because it came from not having butter (:

Alright now we can get to the good part, the cupcakes! (:

(recipe coming soon!)

marble spicy chocolate chip cookies(sugar free!)

Alright so the inspiration for these cookies came from wanting to make my own chocolate chips and also wanting to add a kick to my other chocolate chip cookie recipe(http://thebreakfastclubber.blogspot.com/search?updated-min=2012-01-01T00:00:00-08:00&updated-max=2013-01-01T00:00:00-08:00&max-results=7)

Ingredients:

-Ghirardelli baking bar 70% cacao
-1 tsp cinnamon
-1/2 tsp cayenne pepper
-1/2 cup agave nectar
-1/2 cup virgin coconut oil
-1 egg
-1 tsp vanilla extract
-3 cups flour
-1/2 tsp baking soda
-1/4 tsp baking powder
-1/2 tsp salt

So first I want to make the chocolate chips so they will have time to cool down while we make the batter.

For the chocolate chips:

1.Break the Ghirardeli bar into smaller pieces(so that it will melt more easily)

2.(if you don't have a double boiler)Fill a sauce pan half way with water and set it to boil over medium/high heat

3.Once the water is boiling put the chocolate in a glass bowl and place the bowl over the boiling water. Lower the heat to low/medium and stir until chocolate is fully melted.

4.After chocolate becomes melted take it off the heat and add the cinnamon and cayenne pepper for a little kick and mix well

5.Using a spoon, take a little bit of chocolate and make drops(about an inch apart) on a piece of aluminum foil covered cookie sheet

6.Now, because I wasn't able to fit the pan in my freezer, I decided to take a big rectangular pan and fill it with a little ice and cold water and place the chocolate chips over it. Make sure the pan is actually touching the ice or something cold, or else they won't cool fast enough.

7.When the sheet is filled with chocolate dots and is cooled enough to be solid, take the aluminum foil sheet and place it in the fridge to keep cool

8.Repeat steps 5 and 7 until all the chocolate is gone. Remember to only move the aluminum not the pan.

Now for the cookie batter:

1.Preheat oven to 350 degrees

2.In a medium sized bowl, cream the coconut oil, unless melted. Once smooth, add the agave nectar,egg, and vanilla and blend.

3.In a small bowl sift the flour, baking soda, baking powder, and salt. Whisk to combine the ingredients well.

4.Add a little of the dry mixture to the wet mixture and mix until well combined. Do this until you run out of the dry mixture. Never add all of the dry mixture, it will take longer to mix.

5.Once all ingredients are combined, fold in the chocolate chips.

6.Spoon the cookie dough onto a sheet, 1 inch in between.

7.Bake in oven 10-14 minutes or until brown. And enjoy with milkC:

Day 17!!!!!!!!!!! so far :3

Lately I have been trying to keep up the exercise so I keep getting stronger! (: So here are my results!

5 squats 10 high knees- 4,5,5
exploding push up-34,37,31
5 switch lunges and 2 around the worlds-5,6,5
plank jump overs-38,42,35

Another thing I have to share today is a special chocolate chip cookie recipe, but be careful, they are very addicting :3

 I got the cookie recipe from Nana Clare's Kitchen (url at bottom of page). However, because I just LOVE cookies and can never say no to having one more I made a few changes to the recipe (: Instead of using honey, which is quickly absorbed into the system, I used agave nectar. For me I did not notice a difference in sweetness, another plus is that agave nectar is slowly absorbed into the blood so it's good for diabetics (: ! Another thing I added is coconut butter, which is a healthy fat, to help with the cookie's texture (:

Alright, lets begin!

you will need:
½ cup agave nectar
½ cup butter( 1 stick non salted)
1 1/2 tablespoons of coconut butter
1 egg
1 tsp vanilla
1 ½ cups flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
3/4 cups dark chocolate chips- little healthy and so yummy
1/4 cup cacao nubs-you can find them at whole foods, have a LOT of iron

Directions:

1.Preheat oven to 350 degrees

2.In a medium sized bowl, cream the stick of butter. Once smooth, add the agave nectar,coco butter, egg, and vanilla and blend.

3.In a small bowl sift the flour, baking soda, baking powder, and salt. Whisk to combine the ingredients well.

4.Add a little of the dry mixture to the wet mixture and mix until well combined. Do this until you run out of the dry mixture. Never add all of the dry mixture, it will take longer to mix.

5.Once all ingredients are combined, fold in the chocolate chips and cacao.

6.Spoon the cookie dough onto a sheet, 1 inch in between.

7.Bake in oven 10-14 minutes or until brown. And enjoy C:

Nana Clare's kitchen http://www.nanaclareskitchen.com/2012/03/13/honey-chocolate-chip-cookies-and-tips-for-using-honey/