Name: Mango chutney cupcakes
Prep time: 60 min
Cook time: 45 min
Yield: 24
Cuisine: American
Ingredients: For the mango chutney curd; 8 large egg yolks; 225g sugar; 225g mango chutney; 112g mango nectar; 200g unsalted butter, room temperature; 1 ripe Alphonso or Champagne mango, peeled and chopped finely; For the cupcakes; 179g unsalted butter, room temperature; 390g plain flour; 3 tsp baking powder; 3 tsp coriander powder; 1/2 tsp salt; 220g brown sugar; 200g sugar; 3 whole large eggs plus 1 egg white; 125ml milk; 80ml mango juice concentrate; 80ml mango nectar; 2 tsp vanilla essence; 1 tbsp vegetable oil; For the sweetened condensed milk whipped cream; 1 litre double cream, cold; 400g tin sweeted condensed milk; Pinch salt; For the mango star garnish; Sweetened dried mango