I have a question for you all. What makes a cupcake....a cupcake? As opposed to it being a muffin? Is it the denseness? Or is it wether or not it is covered in icing? What if it's sorta in between? Would that make it a cuppin? ooor.......a muffcake? (giggles)
About once a month, the peeps over in the forums at BakeSpace hold an nonofficial "challenge". For the April Challenge we're making Haitian food (there's still time if you'd like to join in the fun. No pressure....just a nice way to stretch your cooking / baking muscles). These cupcakes (?) aren't Haitian....but they were inspired by a Haitian recipe for Mango Coffee Cake. Not that there was anything wrong with the coffee cake recipe but I knew I'd be bringing this dish to work (let's just call it "weight management"). I figured cupcakes would be more user friendly. So I got busy. made a few little changes in the ingredients and let me tell you....moist, subtle flavors (well...except for the glaze...but glaze isn't allowed to be subtle...goes against its calling) and ooooh so yummy!
I have another question for you....do you have a favorite salt shaker? You know the one...holds plenty, great, steady volume when shook, and a removable lid for easy access? I know that in my "ingredient pictures" I always use my salt grinder to pose for the shot but when it comes to baking, where I need exact measurements, I always use my handy dandy Tupperware salt shaker
I've had this thing since my girls were really little....back in the day when all things Tupperware were essential to a young mother. I haven't had a party in over 10 yrs but let me tell you...I earned a heck of a lot of free stuff. I've heard that they discontinued this style of salt and pepper shakers so I know when this one bites the dust....I'm going to be one bummed-out mamma.
Ok ok...back to the...ummm....cupcakes
1/2 cup butter
1 1/2 cups sugar
1 1/2 cups mango pulp (I used frozen pulp)
2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
3/4 cup sweetened coconut flakes
2 cups powdered sugar
3 1/2 tablespoons fresh lemon juice
zest from 1 lemon
Preheat the oven to 350' F. Line 18 muffin tins with those cute little paper cupcake liners.
Cream the butter then gradually add the sugar. The recipe said that it would become fluffy.....
After a few minutes of beating....it still wasn't what I would consider "fluffy"....so I gave up.
One at a time, beat in the eggs. Add the mango pulp and....
Oh wait... let me tell you something about my mango pulp. I mentioned in the ingredients that I used frozen pulp. I was so excited when I found this nifty little bag in the freezer section of the middle eastern market (I've also seen them in the mexican market). I figured at least I wouldn't have to figure out how to tell when a mango is ripe...and how best to "pulp" it...ya know? BINGO!! I bought it. So the night before the planned baking, I took the bag out of my freeze and stuck it in the fridge. I was so proud of myself for even thinking of doing that. I usual forget those kinds of minor details. Anyways....the next day as I was gathering the ingredients, I pulled out the now not-frozen mango pulp....errr...mango liquid? Ya....I found myself with a bag of liquid. Ooookay....lets see where this leaves me....
So, add the mango pulp to the bowl and beat well...
Yep....that's really runny. At this point I needed to decide....omit the liquid (buttermilk in this case)...or forge ahead and let come what may?
What the heck...let's just do it. I mean it calls for a whole 2 cups of flour, right? Thats quit a bit...I hope it's enough.
Now, sift together the dry ingredients and alternately add them and the milk to the runny mango mess. Add the vanilla, blend. Stir in the coconut and let's see how the texture is:
Hey! Not bad. Nice and thick without being too thick. Whew! That was close....I thought I might have to start over and I really didn't want to do that.
Besides, I basically know nothing about mangos....so I'd probably end up with a mango that wasn't ripe. And that wouldn't taste very good, now would it? And I'd end up with mango chunks instead of pulp, I'm sure.
Fill your muffin cups about 3/4 full (they don't rise as much so you don't have to worry about "muffin tops".....unlike some of us.
Bake for about 25 minutes or until an inserted toothpick comes out clean.
Allow to cool completely
Mix together the powdered sugar, lemon juice and zest and begin the fun job of glazing these gorgeous oh so promising babies.
Printable Version: Mango Cupcakes with Lemon Glaze