Gingerbread Cupcakes & Mango Cream

  • Preparation Time50 mins
  • Cooking Time55 mins
  • Serves12
  • DifficultyMedium

For the ginger syrup

250ml water
200g caster sugar
1 (5-cm) piece fresh ginger, peeled and coarsely chopped

For the cupcakes

245g plain flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/4 tsp salt
1 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
55g unsalted butter, melted
150g dark brown sugar
2 large eggs
6 tbsp treacle
190ml water

For the caramelised mango buttercream

30g unsalted butter
450g unsalted butter, at room temperature, cut into small pieces
1 to 2 tbsp honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
150g sugar
110ml golden syrup
1 tbsp pure vanilla extract
20g candied ginger, finely diced
For the ginger syrup:

1) Bring all the ingredients to the boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.

For the cupcakes:

1) Preheat oven to 180C/Gas 4. Line 12-muffin tins with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.

2) Sift together the flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and cloves into a medium bowl.

3) Whisk together the melted butter, brown sugar, eggs, and treacle in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.

4) Fill each mould with batter, about 1/2-cm below the top of the liner.

5) Place into preheated oven and bake until the tops feel firm and a toothpick inserted into the centre come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.

6) Allow cupcakes to cool prior to frosting.

For the caramelised mango buttercream:

1) Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelised and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh sieve into a bowl.

2) In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.

3) In a nonstick saucepan, combine the sugar and golden syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (114 to 116C) on a candy thermometer.

4) Immediately pour the mixture into a buttered measuring cup to halt the cooking.

5) Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.

6) Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.

Frost each gingerbread cupcake with the caramelised mango buttercream and sprinkle with the candied ginger.

Dreamy Gingerbread Cupcakes

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