Time: 1 hour 45 minutes
Complexity: hard
Quantity: 12 pcs.

The cupcakes are moist yet dense enough to hold together when unwrapped. The ginger flavor is perfectly balanced by the sweetness, and the buttercream has hints of mango. This isn't a quick and easy recipe, but the results are well worth the effort. Plus, the leftover ginger syrup makes a great sweetener for tea.

Ingredients:

Ginger syrup

• 3/4 cup granulated sugar
• 1 piece fresh ginger (5 cm), peeled and coarsely chopped

Cupcakes

• 1 and 3/4 cups flour
• 1 teaspoon baking powder
• 3/4 tsp baking soda
• 1/4 teaspoon salt
• 1 tbsp. ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3 tbsp (45 g) butter, melted
• 3 tablespoons of vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 6 tablespoons molasses

Mango-butter cream

• 440 g plus 2 tbsp slightly cold butter, cut into small pieces
• 3 small or 2 large ripe mangoes, coarsely chopped
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup corn syrup
• 1 tbsp vanilla extract
• 1/4 cup finely diced candied ginger, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sugar, ginger root, premium flour, ground ginger, cinnamon, carnation, butter, brown sugar, eggs, molasses, mango, syrup, vanilla extract, candied fruit

We recommend

Preparation:

Step 1
• Prepare ginger syrup: Combine sugar, fresh ginger, and 3/4 cup water in a small saucepan. Bring to a boil over high heat. Cook until the sugar dissolves and the mixture thickens slightly (about 2 minutes). Remove from heat and let steep for 30 minutes. Strain the syrup before using.
Step 2
• Meanwhile, prepare the muffins: Preheat oven to 350°F (177°C). Line 12 muffin tins with paper liners and coat with cooking spray.
Step 3
• Sift flour with baking powder, baking soda, salt, ground ginger, cinnamon and cloves into a medium bowl.
Step 4
• Whisk the melted butter, vegetable oil, brown sugar, eggs, molasses, and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
Step 5
• Fill each paper cupcake liner with batter, leaving about a 1/4-inch (0.6 cm) overhang. Bake until the tops are springy and a toothpick inserted into the center comes out with just a few moist crumbs, 12-15 minutes. Remove the cupcakes from the oven and generously brush the tops with ginger syrup. Let them rest in the pans for 5 minutes before removing. Cool completely on a wire rack before frosting.
Step 6
• Prepare the butter cream: Melt 2 tablespoons (30 g) butter in a large saute pan over high heat. Add the mango and cook until caramelized and softened, about 10 minutes. Transfer to a food processor and pulse until smooth. Strain the mixture through a medium-mesh sieve into a bowl. Discard any remaining solids.
Step 7
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
Step 8
• Coat a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan, then bring to a rolling boil over medium-high heat. Cook, without stirring, until the syrup reaches the soft-ball stage (114-117°C on a candy thermometer). Immediately pour the syrup into the measuring cup to stop the heat transfer.
Step 9
• Pour a small amount of sugar syrup into the beaten egg yolks, turn the mixer on high speed, and beat for about 5 seconds. Continue adding the syrup, turning off the mixer, and beat until completely incorporated. Beat the mixture until it cools completely.
Step 10
• Add the remaining 2 cups of butter a few pieces at a time, beating until incorporated before adding the next one. Once all the butter is incorporated, pour in the vanilla extract and mango puree and beat until combined.
Step 11
• Generously cover each cupcake with mango buttercream frosting. Garnish with candied ginger.

Votes: 2