Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream
INGREDIENTS
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PREV RECIPENEXT RECIPE
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Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream
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7 Reviews
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Recipe courtesy of Lily Fischer
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Show: Cupcake Wars
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Episode: Bollywood Bake-Off
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SAVE RECIPE PRINT
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Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream
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Total:2 hr 35 minActive: 50 min
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Yield: 24 cupcakes
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Level: Intermediate
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Ingredients
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Mango Chutney Curd:
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8 ounces egg yolks (about 8 large egg yolks)
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8 ounces granulated sugar
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8 ounces mango chutney, divided
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4 ounces mango nectar
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6 to 8 ounces unsalted butter, at room temperature, cut into chunks
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1 ripe Alphonso or Champagne mango, peeled and chopped finely
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Cupcakes:
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1 1/2 sticks unsalted butter, at room temperature
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3 cups all-purpose flour
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3 teaspoons baking powder
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3 teaspoons coriander powder
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1/2 teaspoon kosher salt
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1 cup brown sugar
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1 cup granulated sugar
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3 whole large eggs plus 1 egg white
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1/2 cup milk
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1/3 cup mango juice concentrate
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1/3 cup mango nectar
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2 teaspoons vanilla extract
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1 tablespoon vegetable oil
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Sweetened Condensed Milk Whipped Cream, recipe follows
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Dried Mango Star Garnish, recipe follows
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Sweetened Condensed Milk Whipped Cream:
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4 cups heavy cream, cold
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1 (14-ounce) can sweetened condensed milk
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Pinch salt
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Mango Star Garnish:
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1 package sweetened dried mango
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