Summer is just around the corner here in Oz, so I thought it was high time I whipped up these delicious mango cupcakes with white chocolate ganache frosting.
Mango & White Chocolate cupcakes
Pre heat oven to 180 C.
Line two muffin trays with cupcake papers.
2 eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup sour cream
1 cup tinned mango, mashed.(Mango slices with some juice..the more mango the better the flavour)
Zest of one lime (optional)
2 cups plain flour
1 3/4 cups castor sugar
1 teaspoon bi carb soda
1 1/2 teaspoon baking powder
150g chopped white chocolate
1. Mix together eggs, oil, vanilla with a hand whisk.
2. Add sour cream and whisk gently.
3. Add mashed mango and lime zest.
4. In a separate bowl, whisk together sifted flour,
bi carb soda, baking powder and sugar.
5. Add chocolate pieces.
6. Carefully pour wet mixture into dry mix and whisk by hand.
7. Spoon mixture into cupcake liners until about 2/3 full.
8. Bake in moderate oven for 18-20 min or until firm to touch.
Place on a wire wrack to cool before adding the white chocolate frosting.
Makes 18 cupcakes
White chocolate ganache frosting
2 large family block of white chocolate. (Approx 360g)
1/2 cup pure cream
150g cream cheese
125g butter,room temperature
The ganache –
1. Finely chop the white chocolate, or pulse in a food processor. It needs to be very finely chopped.
2. Bring cream to boil in a small saucepan, remove from heat.
3. Pour cream over chopped chocolate and stir until smooth.
4. Cool mixture to room temperature .
5. Whip ganache for a few minutes until light and fluffy.
1. Beat cream cheese with butter until light and creamy.
2. Add vanilla extract. Continue beating.
3. Scoop whipped ganache into the bowl of frosting. Continue beating until it reaches the desired consistency.
This is where I need to confess that I am a haphazard baker!!
I will taste the frosting at this point and see how it looks, what the consistency is like, and how well it will pipe onto my cupcakes! If I am happy with all of the above, I will use it as is.
If not, I will slowly add icing sugar (confectioner’s sugar) until I am happy with the result. I have no hard and fast rules about this, and will leave it up to each of you to proceed as you wish!! You may not need the icing sugar, but use it if you want to!! If you have any questions, please contact me. x
Pipe frosting onto cupcakes, and eat!!
An enormous THANK YOU to all of my readers for sharing in my
100th blog post!!!
I can’t adequately describe how much I have loved every minute of baking, preparing, styling, photographing (oh, and did I mention eating!!) all of my sweet treats.
Thank you for taking the time to look through Mama bear’s Kitchen, and sharing it with your friends.
I appreciate every one of you and look forward to sharing many more creative endeavours with you.