Wednesday, May 14, 2014

Mango Chiffon Cupcakes

As this is the Mangoes season, my mum has been carting loads of mangoes back from the market. So I have been cracking my head what am I going to do with all these mangoes. I have already done a Mango Mousse Cake 2 days ago and a Mango Swiss Roll for mum so I thought mine as well bake some Mango Chiffon Cupcakes for my nieces and nephews too.
Since I have some  mango puree left, so I make a mango sauce too to drizzle on top of the whipping cream and added some chocolate topping. 

Recipe Source:  Happy Home Baker

Mango Chiffon Cupcakes

(makes 10 cupcakes)

for the chiffon cupcakes:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
55g caster sugar


to make the cupcakes:
  • Blend 100g mangoe flesh till smooth. Set aside.
  • Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
  • In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
  • Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
  • Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)
To make the frosting:
- Whipping Cream
- Mango Sauce ( Mango puree + water + sugar + corn starch - boil and sieved )
- Chocolate


irene myme said...

Wow...looks so yummy ^o^

Little blue said...

mango chiffon cupcakes, must try!! sure soft and nice...

Cecilia Yap said...

Hi Little Blue - do give it a is Mango season so take this opportunity to do more bakes using Mango..

Cecilia Yap said...

Tks Irene...