I have to start by saying I’m not crazy about mangos. I’ll eat them but not because I crave them. I grew up eating them everyday of the summer because my family, like most South Asian families, has to have their daily fix as soon as they are in season. Indians are crazy about their mangos and they fuss over where to buy the sweetest ones, what variety they are and where they were imported from. Not one bit of that mango pulp goes to waste when they cut one up to eat! I know people that were even willing to to drive all the way to Canada for their mangos before the U.S. allowed imports from India. So as you can see, mangoes are a big deal and when I tell family that I think they are just okay, it drives them nuts.
My parents were over last weekend and brought a basket of fruit with them for us to enjoy. In the mix of course was a mango. My husband prefers underripe mangoes and my little one does not seem to be a huge fan. My parents had left and this mango was clearly at its peak and not going to be enjoyed by anyone in this house. So I decided to turn it into some cupcakes. I also happen to have just enough buttercream left over from the last birthday cake I made to frost a dozen cupcakes!
I chose a vegan recipe for this cupcake because I wanted to create a cupcake that could be made and enjoyed by the mango fans in my family and their guests. Many South Asians, especially the elderly, do not eat eggs. The book Vegan Cupcakes Take Over the World seems to have great reviews so I thought I’d try a recipe from it. I have to admit I was impressed with the outcome despite not being able to use eggs and regular milk. I adapted the recipe for Golden Vanilla Cupcakes to create these Mango Cupcakes…
The cake is made with mango puree mixed with some coconut cream. Each cupcake is also filled with a thick mango filling…
The buttercream is an Italian meringue buttercream and is NOT vegan. I used it because I did not want the buttercream that I already had to go to waste. In case you need vegan buttercream, try this recipe from the same book for Vegan Fluffy Buttercream
(makes 12 cupcakes, adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero)
1 ripe mango (should yield about 1 cup of puree)(a ripe mango is soft when sqeezed, has red to orange hues and a strong scent)
1/2 cup coconut milk
3/4 cup soy milk
1 tsp apple cider vinegar
1 1/4 cup all purpose flour
2 Tbs corn starch
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup margarine, softened
3/4 cup sugar
2 tsp vanilla
4 tsp sugar
1 tbs corn starch+ 2 tbs cold water (to thicken the filling)
1. Preheat oven to 350F and line muffin pan with cupcake liners
2. Puree the mango and mix with 1/2 cup of coconut milk. Set aside 1/2 cup of this mixture for the cake and reserve the rest for making the filling.
3. Whisk the soy milk and vinegar and set aside for a few minutes.
4. Sift flour, corn starch, baking powder, baking soda, and salt in a large bowl and mix.
5. Using an electric mixer, beat the margarine and sugar for about 2 minutes until light and fluffy. Beat in the vanilla, then the 1/2 cup of mango puree mix. It will look a little curdled but do not overmix. It will come together later.
6. Alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. Mix until just combined.
7. Fill cupcake liners two thirds full and bake for 20-22 minutes. Let them cool completely.
8. Heat 1/2 cup of the reserved mango mixture with 4tsp of sugar (use more or less depending on the sweetness of the mango).
9. Once it bubbles add the corn starch mixture 1 tbs at a time while stirring until the mixture thickens. You may not need to use all of it. Let it cool completely.
10. Scoop out the middle of each cupcake and fill with spoonful of the filling. Replace the tops of the cupcakes if you wish.
11. Frost with buttercream or anything else!