So yesterday I posted my favourite go to chocolate cupcake recipe. Now this is what I did to dress those lovely little cakes up. Remember how I made those yummy marshmallows. So I used the same thing and added a swirl of whipped cream and they are ready!
So to assemble your cupcakes, you need:
- Cupcakes – 12
- Marshmallows – 12
- Whipping Cream – 1 cup
- Icing sugar – 3 tbsp
- Vanilla Extract – 1 tbsp
- Before you start to whip the cream, place your bowl and whisk attachment into the freezer for 15 mins;
- Take them out of the freezer just when you want to whisk;
- Pour cream into the cold bowl and whisk on medium till the cream thickens;
- Once you see soft peaks form, add the sugar one spoon at a time;
- After all the sugar has been added, crank up the speed and give it another 2 – 3 mins;
- When you see that the cream is thick enough to hold stiff peaks quickly add in the vanilla extract;
- Give a nice whisk again and set aside;
- Now in a microwavable plate set 6 cupcakes. Slowly place 1 marshmallow on top of each cupcake. If your marshmallow is too big then cut them into 6 cm cubes;
- Now place then in to microwave and set the timer for exactly 30 sec;
- At the 30 sec you will see the marshmallow is gooey but not runny. That’s ok. That is the texture we want ( Some times the power may differ in different microwaves so just wait till you see that the marshmallow is gooey but not runny!, also if you are using store-bought marshmallows then it might take a few seconds longer but again just look out for when the marshmallow turns gooey and not runny);
- Once the marshmallow has reached that stage, take the plate of cupcakes out of the microwave and with a butter knife or a spoon slowly spread the marshmallow around the crown of the cupcake (Similar to how you would spread butter on a piece of toast);
- After you have finished all of them, place them on a cooling rack ( for 10 mins);
- During that time, prepare your icing bag with the required nozzle and fill it up with the whipping cream that we made earlier; and
- Once the cupcakes have cooled down to room temperature, slowly pipe the fresh cream onto the cupcakes however you like.
Staying on the mango track, I wanted to make a simple mango cake with fresh mango pieces in the centre, so every bite is filled with cake, cream and fruit! I love how fruit and cake get along. They are soul mates, just like chocolate and coffee! Mangoes have this nice soft texture that your tongue falls in love with the moment its in your mouth and suddenly there is a russsshh of sweetness and then a little hint of sour. Personally I like mangoes that are not too ripe. But mangoes are mangoes. You can’t just ignore them.
I think the love for mangoes runs in my family. My grandparents had this huge orchard that was filled with some 20 varieties of mango. And my mother tells me that every mango was so different from the other. One tasted like sweet honey and smelled like camphor. Once was as red as a cherry and when ripe would still be only the size of a 1 year olds palm. I have heard stories of how it would rain so heavily that mangoes would fall onto the wooden roof of the house that would cause a loud thud at nights. Next day the floor of the gardens would be filled will bees and little birds hovering around fallen fruit…
Flour – 1 ½ cup
Butter – 100 gms
Sugar – 1 cup
Mango Puree –1/2 cup thick puree
Vanilla Extract –1 tsp ( you can also use mango extract in addition)
Baking Soda – 1/2tsp
Baking Powder – 1tsp
Eggs – 2 (separated and at room temperature)
- Preheat the oven to 180, Butter two 8 inch pans set aside
- In a bowl add butter and sugar whisk.
- Once the mixture is pale add mango puree and whisk
- Add egg yolks one after the other and later add the vanilla extract and salt.
- In another bowl combine, baking powder, baking soda and flour
- Add the dry mixture to the wet ingredients
- Then in a clean dry bowl whisk the egg whites till stiff peaks are formed
- Slowly fold egg whites into the flour mixture a little at a time ( Try not working the batter too much as you want to retain the air in the egg whites, that is what makes this cake light and fluffy)
- Pour the batter into both cake pans equally. I usually weigh the bowl first and divide it equally, weighing each pan again)
- Let them bake for 30 – 40 mins.
- Once done let them cool off on a rack and then pop them out of the pan
Whipping Cream – 2 cups
Cut Mango – 2 cup
Vanilla Extract – 1 tsp
Sugar – ½ cup
- In a bowl, add the whipping cream and whisk till it starts to thicken. Gradually add sugar and vanilla extract
- Once done arrange one cake on your cake plate/ board and spread some whipped cream on top of it. Add as many mango pieces as you like on top of the whipped cream .Then add another layer of whipping cream and even it out
Place the next cake on top and crumb coat the entire cake with the left over cream. You can choose any finish it off and decorate it as you like. I just wanted the naked cake look so I left it as it is.