Caramelized Any Mangos Lately?

Anyone ever catch the Throwdown with Bobby Flay episode where he challenged the ex-rocker-turned-baker and made the absolutely amazing looking Gingerbread Cupcakes with Caramelized Mango Buttercream? No surprise that he won that one.  Amanda & I are lovers of gingerbread and mangos and have been waiting for months for the right moment to bake up a batch of these. Book Club Wednesday night was the perfect opportunity to try these out.

I chickened out of making Bobby's buttercream recipe after several reviewers mentioned how difficult it was to make.  Instead I came up with a yummy mango whip cream that was so easy. I'll definitely have to to try the original buttercream when I'm feeling a little more adventurous sometime. I also replaced some of the water in the recipe with sour cream as a few people suggested.  I'll also have to track down some candied ginger to add to the top next time. These are definitely a bit more work than throwing together something from a cake mix, but it was fun to bake cupcakes from scratch.

Gingerbread Cupcakes With Caramelized Mango Whip Cream

For the ginger syrup:

1 cup water
1 cup granulated sugar
1 (2-inch) piece fresh ginger, peeled and coarsely chopped

Bring all the ingredients to a 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 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 stick butter, melted
3/4 cup brown sugar
2 large eggs
6 tablespoons molasses
1/2 cup sour cream

1/4 cup  water

Preheat oven to 350*.  Line 12 (regular size) muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.

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

Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add half the dry ingredients to the batter and then mix in the sour cream. Mix in the remaining dry ingredients and then stir in the water until well blended.

Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.

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

Allow cupcakes to cool prior to frosting.

For the Caramelized Mango Whip Cream:

1 large mango

1 pint heavy whipping cream

1 Tablespoon butter

2 Tablespoons honey

1 t. vanilla bean paste

sugar

Peel and dice the mango.  Melt butter in pan and add mango and honey.  Cook and stir over medium heat until mango is caramelized and soft (add a tablespoon of water if needed).  Add vanilla bean paste. Puree in blender and pour into bowl to cool.

Whip cream until stiff and add sugar to sweeten (about 1/4 cup).  Gently fold in cooled mango puree.  Store in refrigerator until ready to use.  Top cupcakes just before serving.

I served the cupcakes with a side of fresh strawberries and blueberries.

The only disappointment is that I only got to eat one. Maybe next time I'll double the recipe!