Fresh Mango & White Chocolate Cupcake

In our world everything comes with a label of ‘Expiry Date’ and your favorite things expire sooner than you can imagine! You enjoy one shot, order for another and Boom; you hear the waiter saying, ‘it’s your last order; Bar is closed’. I don’t know how you feel but it makes me irritatingly sad. It’s one of the hardcore facts of life which we can’t deny but can pretend not to notice.

Mango Cupcake with Fresh Mango and White Chocolate

So our beloved mango is not an exception! It’s June already and mangoes have started disappearing from market. Mango is the only reason I have strength to bear summer and summer is not over yet. In a summer based country like India we have to live under the scorching sun for more or less 9-10 months. I wish as a summer fruit mangoes should stay with us that long. Alas! Mango will not listen to me anymore; it’s on the way back already 🙁

I decided to enjoy the very last drop of it till I get the chance. Though I had so many mango recipes in my ‘to-do’ board I think I’ll be able to make only few of them or may be less than that. So I chose this Quick Cupcake recipe with Fresh Mango and Which Chocolate. Enjoy the fresh mango pieces and white chocolate in the batter with white chocolate ganache on top. It’s ridiculously easy, delicious and it takes round about 20 mins to bake. Sounds interesting?

Here I present the recipe of Fresh Mango & White Chocolate Cupcake.

Preparation Time: 15 mins

Cooking Time: 20 mins
Resting Time: 5 mins
Total Time: 40 mins
Yield: 8 cupcakes

Ingredients:

Fresh mango: 1 cup + ¼ cup for topping, cut into cubes (2 medium mangoes)

White chocolate: 1 cup (100g) + ¼ cup for ganache
All-purpose flour: 1½ cup
Baking powder: 1 tsp
Baking soda: 1 tsp
Butter: 4 tbsp
Sugar: ½ cup
Egg: 2, medium
Mango essence Or, Vanilla essence: 1 tsp
Greek yogurt Or, Hung Curd: ½ cup
Milk: ¼ – ½ cup

Equipment:

Muffin tray for 8 cupcakes

Preparation:

Take a medium bowl and place a sieve on the top of it. Pour baking powder and baking soda and sift.

Pour the flour through the sieve and sift.

Cream the butter and sugar together with an electric beater for 2 mins on medium speed.

Crack one egg at a time in the creamed butter-sugar and beat one by one for 30 secs and total 1 min or until batter is fluffy and really pale in color.

Add mango essence or vanilla essence whichever you are using and beat for another 30 seconds on low speed.

Now place the sieve on top of the bowl and re-sift half of the flour, baking powder and soda mixture. Mix them in light hand very slowly with a rubber spatula.

The mixture will look more like crumbles now. Add half of the yogurt and milk and mix until everything comes together. Repeat steps for rest of the flour and yogurt & milk.

The batter will be smooth lump free and dense by now. Add chopped fresh mangoes straight into the batter.

Chop the chocolate and add into the batter. Mix with a very gentle hand.

Prepare the muffin trays by greasing with butter and dusting with flour or simply lining parchment paper. Pour 1 small ice-cream scoop of batter into each mold.

Place 3-4 small cubes of mangoes and few slices of chocolate on the top.

Place another scoop of batter on the top of them. Place the trays in 180⁰C preheated oven and bake for 20 mins at 180⁰C.

Insert a skewer in the middle of a cake; if the skewer comes out clean, your cake is done. If it sticks to your fingers bake for additional 5-8 mins. Once done remove from oven and place on wire rack until cooled completely. In the mean while prepare the ganache. Place chocolate cubes in a microwave proof bowl and heat for 30 sec on HIGH (900W). Stir quickly and pour on the cooled cakes. Allow it to flow naturally and settle down.

Garnish with few slices of mangoes on the top. Serve at room temperature. This cupcakes taste best when fresh. Store them in air tight container at room temperature. These will last for 3-4 days at room temperature. As they contain fresh fruits it is advisable to consume within 48 hrs.