Mango Raspberry Rosecakes
I searched around this weekend for the perfect white cake, stuffed some of Smitten Kitchen's mango curd in the middle, and topped the whole thing with raspberry buttercream roses.
It was my first try on the roses and my frosting wasn't an ideal consistency. Seeing as how it also overpowered the mango a bit, I think I'll try raspberry cream cheese frosting next time. All in all, though, I was happy with these. They were absolutely delicious.
Mango Raspberry Rosecakes
Mango Raspberry Rosecakes
Recipe By:
-The Way the Cookie Crumbles (white cake, adapted to cupcakes)
-Smitten Kitchen (mango curd)
-Me (buttercream frosting)
Yields: 25-26 cupcakes, 1-1.5 cups of mango curd filling
Perfect White Cupcake Ingredients:
2¼ cups cake flour (9 ounces)
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool
Mango Curd Ingredients:
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 - 1/2 cup sugar (depending on your preference for tart vs. sweet)
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Raspberry Buttercream Ingredients:
(double this if you're planning on attempting roses)
1/2 cup butter, softened
1/2 cup vegetable shortening (white)
4 cups powdered sugar
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1/2 teaspoon imitation butter flavoring
1/2 teaspoon raspberry extract
2-6 tablespoons sweet milk, depending on consistency
Food coloring as desired
Extra supplies needed to create buttercream roses:
Flower nail
Rose tips #104 (I used two, to create two-toned roses)
Offset spatula
Patience
Make mango curd: This can be made a day in advance and refrigerated. Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover with plastic wrap (directly on the curd to prevent a skin from forming) and refrigerate for several hours (or overnight). Note: I'm freezing my excess according to Fine Cooking's instructions for lemon curd, that is, up to two months.
Make the perfect white cupcakes: Set oven rack in middle position. Heat oven to 350 degrees. Spray cupcake pans with nonstick cooking spray or line with cupcake papers.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly in cupcake pans and smooth tops of cupcakes. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 15-16 minutes.
Let cakes rest in pans for 3 minutes. Transfer to wire rack for cooling completely, about 1½ hours. To fill with mango curd, core the middle of the cupcake using something like the cone method (not easy with such a moist cake, but no worries -- your frosting will cover any mess you make). Pipe or spoon in as much mango curd as you can fit. Replace your cupcake "cone" and frost.
Make raspberry buttercream: Cream all ingredients (except milk) together. Add milk slowly as needed to produce desired consistency. If you're planning on making roses, you want a thick, stiff frosting (but still smooth). For the roses, frost cupcakes lightly with the back of a spoon or an offset spatula. Then create the roses on the flower nail and transfer to the top of the cupcake. Otherwise, frost as desired.
For more information, links to buttercream rose tutorials, and more photos, see my baking blog, Willow Bird Baking
x-posted to food_porn and cooking
It was my first try on the roses and my frosting wasn't an ideal consistency. Seeing as how it also overpowered the mango a bit, I think I'll try raspberry cream cheese frosting next time. All in all, though, I was happy with these. They were absolutely delicious.
Mango Raspberry Rosecakes
Mango Raspberry Rosecakes
Recipe By:
-The Way the Cookie Crumbles (white cake, adapted to cupcakes)
-Smitten Kitchen (mango curd)
-Me (buttercream frosting)
Yields: 25-26 cupcakes, 1-1.5 cups of mango curd filling
Perfect White Cupcake Ingredients:
2¼ cups cake flour (9 ounces)
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool
Mango Curd Ingredients:
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 - 1/2 cup sugar (depending on your preference for tart vs. sweet)
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Raspberry Buttercream Ingredients:
(double this if you're planning on attempting roses)
1/2 cup butter, softened
1/2 cup vegetable shortening (white)
4 cups powdered sugar
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1/2 teaspoon imitation butter flavoring
1/2 teaspoon raspberry extract
2-6 tablespoons sweet milk, depending on consistency
Food coloring as desired
Extra supplies needed to create buttercream roses:
Flower nail
Rose tips #104 (I used two, to create two-toned roses)
Offset spatula
Patience
Make mango curd: This can be made a day in advance and refrigerated. Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover with plastic wrap (directly on the curd to prevent a skin from forming) and refrigerate for several hours (or overnight). Note: I'm freezing my excess according to Fine Cooking's instructions for lemon curd, that is, up to two months.
Make the perfect white cupcakes: Set oven rack in middle position. Heat oven to 350 degrees. Spray cupcake pans with nonstick cooking spray or line with cupcake papers.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly in cupcake pans and smooth tops of cupcakes. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 15-16 minutes.
Let cakes rest in pans for 3 minutes. Transfer to wire rack for cooling completely, about 1½ hours. To fill with mango curd, core the middle of the cupcake using something like the cone method (not easy with such a moist cake, but no worries -- your frosting will cover any mess you make). Pipe or spoon in as much mango curd as you can fit. Replace your cupcake "cone" and frost.
Make raspberry buttercream: Cream all ingredients (except milk) together. Add milk slowly as needed to produce desired consistency. If you're planning on making roses, you want a thick, stiff frosting (but still smooth). For the roses, frost cupcakes lightly with the back of a spoon or an offset spatula. Then create the roses on the flower nail and transfer to the top of the cupcake. Otherwise, frost as desired.
For more information, links to buttercream rose tutorials, and more photos, see my baking blog, Willow Bird Baking
x-posted to food_porn and cooking