This post is sponsored all opinions are my own. This post contains no affiliate links just a link back to the sponsor boohoo.com who asked me to create a summer inspired recipe for their own high-tea twist to celebrate the return of the Great British Bake Off! So I made them Mango Cupcakes with Mango Passion Fruit Fresh Cream for their hight-tea party.
When I was asked if I wanted to take part in this event, I jumped at the chance. I love the Great British Bake Off, I look forward to the return of the series every summer. For my non British friends its a TV series where 12 amateur bakers compete through a series of challenges to be crowned Britons top amateur baker. Its compulsive watching, especially when things go wrong as lets face it we have all been there!
Boohoo asked if I wanted to take part in their summer event celebrating the return of the show, I was so in…. any excuse to bake cake and I’m taking part 😀 and I genuinely do love the clothes that boohoo sell, they are great value and they always have a great selection.
Anyway back to these lovely cupcakes 😀
So what we have here is a mango cupcake topped with a whipped fresh cream which is flavoured with more mango and a little passion fruit.
It’s strange, when I was a kid I really didn’t like mango. I remember visiting my Great Aunt’s house when I was about 8 and she gave us pureed mango for dessert. I found it very floral and it just had a weird taste to it. But you see now, I adore it. I honestly can’t get enough of it. It’s sweet and aromatic and when perfectly ripe its really hard to resist.
These cupcakes have fresh mango in them and I have also used mango yogurt in the batter. I love using yogurt in my cupcakes. It helps to keep them tender and moist, but to up the mango flavour even more, I used a mango flavoured yogurt this time. If you can’t find any, natural or Greek yogurt will work perfectly. Also try and use a ripe mango for this recipe as they are sweeter and more flavourful.
I decided to bypass using buttercream this time for a topping and used a lightly whipped fresh cream. Flavoured with fresh mango and passion fruit. I used a little passion fruit in the cream to help bring the sweetness down a touch. I love the fresh flavour that passion fruit brings to desserts. I didn’t pipe, swirl or do anything fancy either, just easy fluffy little clouds of cream piled high on top of the cupcakes.
I decorated these Mango Cupcakes with Mango Passion Fruit Fresh Cream with a simple slice of fresh sweet mango. The little chocolate decoration was a request from boohoo.com for all the bloggers involved to use their name on the bake. So I just made a simple dark chocolate name plate and placed it on top of the cream.
As you can see my freehand writing in chocolate leaves a lot to be desired! It’s a lot harder than it looks. I made over 30 of them and most of them broke and ended up in the bin. It took a lot of patience to get 12 decent looking ones to use. Working with chocolate in the summer in a non professional kitchen is not a good idea people!
- 240 grams plain / all purpose flour (1 and ⅔ cup)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cornflour / corn starch
- 115 grams unsalted butter - melted (1 stick)
- 200 grams sugar (1 cup)
- 75 grams mango yogurt *See Note* (1/4 cup)
- 120 millilitres milk (1/2 cup)
- 90 grams fresh ripe mango - blitzed (1/3 cup)
- ½ teaspoon vanilla extract
- 1 large egg
- 300 millilitres double (heavy) cream (1 and ¼ cups)
- 3 tablespoons icing sugar
- 90 grams fresh ripe mango - blitzed (1/3 cup)
- 1 passion fruit
- Preheat your oven to 180C / 350F / Gas mark 5 and line a 12 hole muffin pan with liners.
- In a medium sized bowl sieve the flour, baking powder, baking soda, salt and cornflour together then place to one side.
- Place the butter in a large mixing bowl and blast in the microwave for 30 to 40 seconds until the butter has just melted.
- Pour in the sugar and give it a stir into the butter.
- Then add in the room temperature mango yogurt and milk and give it a stir.
- Pop your mango into a food processor and pulse it for 5 to 10 seconds. You want it to be still a little lumpy and not puree. If you don't have a food processor mash it down with a fork in a small bowl until it is all pulpy and still a little lumpy. Once its in this state it should be about ⅓ cup in volume.
- Add the fresh mango to your butter mix also adding in your vanilla extract and room temperature egg. Beat everything together until it is well incorporated. The mixture will be a little grainy from the sugar but this is fine.
- Pour in the flour mix and gently fold the flour in until everything is combined.
- Spoon the batter into the muffin liners until they are ⅔ rds full.
- Pop them in your hot oven in the middle for 20 minutes.
- Check them after this time, if a pick comes out clean they are ready if not give them another minute or two and test again.
- Take them out of the oven and leave them in the pan for 1 minute then transfer them to a wire rack to fully cool down.
- Using a mixer whisk the cream until it starts to form soft peaks. 3 to 4 minutes.
- Sieve in the icing sugar and mix until you reach stiff peak state. About another 30 to 60 seconds. Keep an eye on the cream when whipping it so as not to over whip the cream and make it seize!
- Do the same as above with the fresh mango, pulse in it your food processor until you have a small lumpy pulp but not puree. Or use a fork and bowl.
- Stir this into your cream. The slice your passion fruit in two and scoop out the insides into your cream and stir in the pulpy seeds.
- Scoop a heaping tablespoon onto the top of each of the cooled cupcakes and spread it out to cover the top.
- And add a fresh slice of mango to decorate if you wish.
- Keep these cupcakes in the fridge in a box or tin and take them out for 10 minutes before serving to soften them up a little bit.
- Eat these cupcakes within 3 days.
I can't stress the importance of using room temperature ingredients in this recipe. This will help everything mix together a lot easier.
Because these cupcakes have fresh cream on them they must be kept in a box or tin and then kept in the fridge and eaten within 3 days.
Undecorated these cupcake can be frozen for up to 2 months.
Note: I received compensation in exchange for writing this post. Although this post is sponsored, all opinions and choice of recipe are my own. This post contains no affiliate links, just a link back to the sponsor boohoo.com