Mango Chiffon Cupcake

One of the up sides of home bakes is you get to choose what you want included in your bakes. Other than Hokkaido Chiffon Cupcakes, I've not done any chiffon cakes in the form of cupcakes. This is a chiffon that has one of my favourite fruit added...Mango. 

Yes, it's mango season and I've made Mango Chiffon Cupcake!

What I find so special about this light chiffon cupcake is the mango cream that is piped inside the cupcake, lending so much moistness to the cake and also giving it that extra refreshing aroma. These luscious cream in your mouth...it's like eating mouthful of mango ice cream together with the chiffon cake!

Mango Chiffon Cupcakes

recipe from Happy Home Baking

makes 10 cupcakes

Ingredients:

For the chiffon cupcake

3 egg yolks
25g caster sugar (I use fine sugar)
50ml vegetable oil (I use canola oil)
100g fresh mangoes, well ripened

1 tsp lemon juice
80g cake flour

4 egg whites
55g caster sugar (I used fine sugar)

For the filling/frosting

80g fresh mangoes, well ripened

25g caster sugar (I use fine sugar)

75g mango flavoured yoghurt

125ml non-dairy whipping cream

Method:

To make the cupcakes

1. Blend 100g mango flesh till smooth. Set aside.

2. Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.

3. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites till stiff, it is better to beat the whites till soft peaks for easy folding with the yolk batter.)

4. Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

5. Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)

To make the filling/frosting:

1. Blend mango flesh, sugar, yoghurt until the mixture becomes smooth. 

2. With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly.

Assembly

1. Fit piping bag with a piping tip, fill the bag with the filling. Gently push the piping tip into the centre of each cupcake and fill the inside with the filling. Then pipe the whipped cream on top of the cupcake.

2. Leave to chill in the fridge before serving.

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