Cupcakes are moist, but at the same time quite dense and Do not fall apart when unwrapping the paper wrapper. Ginger flavor perfectly balanced with sweetness, and in a creamy cream notes of mango are traced. Of course, this is not a recipe for an ambulance hand, but the result is worth the effort. Besides, ginger syrup remaining after cooking may be excellent tea sweetener. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: hard Quantity: 12 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ginger Syrup
- 3/4 Art. granulated sugar
- 1 piece of fresh ginger (5 cm), peeled and coarsely chopped
Cupcakes
- 1 and 3/4 Art. flour
- 1 tsp baking powder
- 3/4 tsp soda
- 1/4 tsp salt
- 1 tbsp. l ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3 tbsp. l (45 gr.) Melted butter
- 3 tbsp. l vegetable oil
- 3/4 Art. brown sugar
- 2 large eggs
- 6 tbsp. l molasses
Mango Cream
- 440 gr. plus 2 tbsp. l slightly cold butter chopped into small pieces
- 3 small or 2 large ripe mangoes, coarsely chopped
- 6 large egg yolks
- 3/4 Art. granulated sugar
- 1/2 tbsp. corn syrup
- 1 tbsp. l vanilla extract
- 1/4 Art. chopped small candied ginger, for decoration
Recipes with similar ingredients: sugar, ginger root, flour premium, ground ginger, cinnamon, cloves, butter, brown sugar, eggs, molasses, mango, syrup, vanilla extract, candied fruit
Recipe preparation:
- Make ginger syrup: combine sugar, fresh ginger and 3/4 Art. water in a small stewpan. Bring to a boil on high heat. Cook until the sugar has melted and the mixture is slightly thickens (approximately 2 minutes). Remove from heat and let it brew in within 30 minutes. Strain the syrup before use.
- Meanwhile, make cupcakes: preheat the oven to 177 ° C. Cover 12 muffin molds with paper liners that then cover with a cooking spray.
- Sift flour with baking powder, soda, salt, ground ginger, cinnamon and cloves in a medium bowl.
- Whip melted butter, vegetable oil, brown sugar, eggs, molasses and 3/4 tbsp. water in a large bowl. Add dry ingredients to wet and stir until dough will become homogeneous.
- Fill each paper liner with dough, leaving it on top approximately 0.6 cm. Bake until the top is elastic and on a toothpick inserted in the center will not leave only a few wet crumbs (12-15 minutes). Take the cupcakes out of the oven and copiously brush on top with ginger syrup. Leave them on the forms for 5 minutes, before taking out. Allow baking to cool completely on wire rack. before coating with cream.
- Prepare the cream: melt 2 tbsp. l (30 gr.) butter in a large skillet-pan over high heat. Add the mango and cook until caramelized and soft (approximately 10 minutes). Transfer to a food processor and beat until well homogeneous mass. Strain the mixture through a medium-sized sieve holes in a bowl. Discard any remaining solid particles.
- Whisk at high speed in a bowl of a stationary mixer, equipped with a whisk, egg yolks until creamy condition and pale yellow (approximately 5 minutes).
- Coat a heat-resistant measuring cup with a cooking spray. Mix sugar and corn syrup in a saucepan, then bring to boiling over medium-high heat. Cook without stirring, until the syrup reaches the soft ball stage at a temperature 114-117 ° С on a confectionery thermometer. Pour the syrup immediately into measuring cup to stop the flow of heat.
- Pour a small amount of sugar syrup into beaten egg yolks, turn on the mixer at high speed and beat for about 5 seconds. Continue turning off the mixer, add syrup and whisk until it is fully incorporated into the mixture. Beat the mass while it is completely cool.
- Enter a few pieces at a time the remaining 2 tbsp. butter, whisking until included in the mixture before the next by adding. When all the butter has been tampered with, pour in vanilla extract, mango puree and beat until ingredients will unite.
- Cover each cupcake with butter cream on top and mangoes. Garnish with candied ginger.
