Filled Mango Cupcakes with Mango Frosting and Raspberry Coulis 

Discover the unique flavour of raspberry and mango - this recipe is bursting with a tropical taste of fresh, sweet and tangy mango. Cupcakes are topped with mango cream and raspberry coulis. Mango coulis filling adds an extra layer of tropical goodness.
Yogurt and lemon make the cupcake's batter very soft and fluffy.
Ingredients for 12 pcs
1 cup (measuring ingredients) or 8 fluid ounces = 237 ml
Ingredients:
Mango Cupcakes:
• 160 g - 1 ⅓ cup - cake flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 100 g - ½ cup butter unsalted
• 200 g - 1 cup - sugar granulated
• 2 eggs
• 60 g - ⅓ cup - yougurt
• 125 ml - ½ cup - milk
• 1 tsp lemon paste or lemon zest
Mango Cream:
• 500 g - 3 ¾ cup - butter unsalted
• 400 g - 1 ½ cup - condensed milk
• 2 tsp vanilla paste or extract (optional)
• 300 g - 2 cup - frozen or fresh mango cubes
• 100 g - ½ cup - sugar granulated
• 2 tbsp lemon juice
Mango Coulis:
• 300 g - 2 cup - frozen or fresh mango cubes
• 70 g - ⅓ cup - sugar granulated
• 2 tbsp lemon juice
Raspberries Coulis:
• 300 g fresh or frozen raspberries
• 2 tbsp lemon juice
• 70 g - ⅓ cup - sugar granulated
These cupcakes:
• are filled by tropical, sweet taste of mango coulis
• combination of tropical mango and sweet tartness of raspberries is an ideal choice for summer
• Yogurt and lemon make the cupcake batter very soft and fluffy
Tips for success!
• Buttercream has curdled?
A buttercream that has separated is also sometimes referred to as “broken.” If you see unattractive lumps and curds, this indicate that the butter is too cold.
To fix it, place the bowl containing buttercream over a warm water bath. Once the mixture has started loosening, and the frosting has slightly melted around the very edges, you put it back in the mixer. Start it slow with a whisk attachment and gradually increase the speed and resume beating it for about a few minutes until it reforms and fixes itself. Thus, temperature is a massive factor in buttercream’s texture.
• Storage
Store these cupcakes in an airtight container in a fridge up to 4-5 days.
Bon appetite!
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Bye,
Petra

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