Mango-Ginger Whipped Cream Cupcakes
This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
5 oz. cake flour
8 oz. all-purpose flour
2 tsp. baking powder
1½ cups heavy whipping cream
1 cup granulated sugar
½ tsp. salt
¼ cup Ratna Alphonso Mango Pulp (available at ethnic grocery stores)
¼ cup freshly grated ginger (optional)
¾ cup heavy whipping cream
1½ cup powdered sugar, plus additional as needed
¼ cup Ratna Alphonso Mango Pulp, plus additional as needed
¼ tsp. freshly grated ginger (optional)
1 8-0z. package cream cheese
• Preheat the oven to 350 degrees.
• Sift both of the flours together with the baking powder. Set aside.
• Beat the heavy whipping cream in a bowl to stiff peaks and set aside.
• In another bowl, beat the eggs and sugar. Add in the salt.
• Carefully fold the egg mixture into the whipped cream and gently combine with a spatula.
• Gently fold in the mango pulp and ginger. Then fold in the flour-baking powder mixture.
• Distribute evenly in lined cupcake pans.
• Bake for 20 minutes, or until a cake tester comes out clean or with a few crumbs attached. Let cool completely before frosting.
• Meanwhile, make the frosting: Beat the heavy whipping cream in a bowl to stiff peaks and set aside. In a separate bowl, beat the next three ingredients together. Fold in the cream cheese. To stiffen, add additional powdered sugar; to loosen, add more mango pulp.*
• Once the cupcakes have cooled completely, frost and serve.
*My frosting was a bit runnier, because I wanted it to have a stronger mango flavor and be less sweet.