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Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream Recipe

Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream Recipe

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Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream

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Ingredients:

Serving

8 oz egg yolks
8 oz granulated sugar
8 oz mango chutney, divided
4 oz mango nectar
6 to 8 oz unsalted butter, at room temperature, cut into chunks
1 ripe alphonso or champagne mango, peeled and chopped finely
1 1/2 sticks unsalted butter, at room temperature
3 cups all-purpose flour
3 tsp baking powder
3 tsp coriander powder
1/2 tsp kosher salt
1 cup brown sugar
1 cup granulated sugar
3 whole large eggs
1/2 cup milk
1/3 cup mango juice concentrate
1/3 cup mango nectar
2 tsp vanilla extract
1 tbsp vegetable oil
sweetened condensed milk whipped cream , recipe follows
dried mango star garnish , recipe follows
4 cups heavy cream, cold
1 (14-oz) can sweetened condensed milk
pinch salt
1 package sweetened dried mango

Directions:

Cupcakes:
For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
In a small saucepan, heat the butter on low until just melted. Set aside.
In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined.
In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated.
Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Sweetened Condensed Milk Whipped Cream:
In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix.
Mango Star Garnish:
Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.51 Kcal (1694 kJ)
Calories from fat	188.73 Kcal
		% Daily Value*
Total Fat	20.97g	32%
Cholesterol	128.34mg	43%
Sodium	109.29mg	5%
Potassium	253.88mg	5%
Total Carbs	49.37g	16%
Sugars	34.04g	136%
Dietary Fiber	1.52g	6%
Protein	7.68g	15%
Vitamin C	8.1mg	14%
Vitamin A	0.1mg	2%
Iron	1mg	5%
Calcium	82.5mg	8%

Amount Per 100 g
Calories	279.17 Kcal (1169 kJ)
Calories from fat	130.25 Kcal
		% Daily Value*
Total Fat	14.47g	32%
Cholesterol	88.57mg	43%
Sodium	75.42mg	5%
Potassium	175.21mg	5%
Total Carbs	34.07g	16%
Sugars	23.49g	136%
Dietary Fiber	1.05g	6%
Protein	5.3g	15%
Vitamin C	5.6mg	14%
Iron	0.7mg	5%
Calcium	56.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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