Friday, June 19, 2009

Cardamom Rosewater Cupcakes with Mango Frosting


I've had a craving for cupcakes for weeks. Since Cupcake Aunty's goodies cannot be bought in any shops, sis and I decided to try on our own. Although baking intimidates me, with the help of P, these were fairly easy to make. We started with a recipe we found online and modified to make it our own (added rosewater). Two modifications for next time: 1) decrease the amount of sugar in the batter; the amount recommended (3/4 cup) makes the cupcakes a bit sweet, like Indian pedha; 2) change the frosting recommended in the original recipe (meringue butter cream concoction). One variation for next time is to place the mango puree inside the cupcake and frost with fresh whipped cream. This truly was one delicious mistake!

Ingredients (makes 1 doz cupcakes):

  • ¾ stick unsalted butter (at room temperature)
  • ¾ cup sugar
  • 1 large egg (at room temperature)
  • ½ teaspoon pure vanilla
  • 1 teaspoon freshly ground cardamom
  • ¼ teaspoon salt
  • 1¼ teaspoons baking powder
  • 1¼ cups flour
  • ½ cup + 2 tablespoons whole milk
  • 1 teaspoon of rose water (optional)

Directions (cupcakes):

  1. Preheat oven to 350° F.
  2. Cream the butter and sugar in Kitchen Aid mixer.
  3. Beat in egg, vanilla, cardamom, salt, rose water and baking powder
  4. Add half the flour and mix to just combine with the wet ingredients.
  5. Add half the milk and mix to combine.
  6. Repeat steps 4 and 5. Beat on low speed until the batter is smooth and shiny, about 30 seconds.
  7. Place cupcake papers/foils in cupcake pan. Place the batter in papers. Bake for about 20-25 minutes. After 10 minutes, rotate the cupcake pan. The cupcakes are done when a toothpick comes out clean.
  8. Cool the cupcakes in the pan on a wire rack until the cupcakes come to room temperature, then remove the cupcakes from the pan.

Ingredients (Mango Whipped Cream frosting):

  • 5-6 tablespoons reduced mango puree
  • 1 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons granulated white sugar

Directions:

  1. To make mango puree: Place 2 cup of the fresh mango puree in small saucepan and simmer over low-medium heat until it is reduced to 1/3 of original amount. The reduction should be thick and dark orange. Let cool.
  2. In mixer bowl, put the whipping cream, vanilla extract, and sugar and stir to combine. Cover the bowl and chill with wire whisk for at least 30 minutes.
  3. When chilled, beat the mixture until soft peaks form. Then add the mango puree a little at a time and beat until stiff peaks form. Taste and fold in additional sugar or puree if desired.

1 comment:

pooja said...

I must say I loved these!! I can't wait to try them again. Next time let's try a gulab jamun-like cupcake =).... hehe!