Mango Rum Cupcakes – Four Baking Lessons and One Life Lesson

If you want to add more lacto ovo vegetarian recipes to your repertoire, Mango Rum Cupcakes – Four Baking Lessons and One Life Lesson might be a recipe you should try. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 225 calories. For 48 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe from Cup Cake Project requires sour cream, egg yolk, dark rum, and egg whites. Many people really liked this American dish. 250 people were glad they tried this recipe. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Life Lessons, Baking Lessons, and The Life & Loves of Grumpy's Honeybunch: Apple Dumplings with Salted Caramel Rum Sauce #SundaySupper.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, egg yolk, and vanilla and beat until well-blended. Gradually add rum and mango puree. Beat well. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add to batter alternately with sour cream, beating well after each addition. Mix in mango chunks. Fill cupcake liners 3/4 full. Bake at 350 F for 25 minutes.Combine the egg whites and sugar in the mixing bowl of a stand mixer. Set mixing bowl on top of a pot of boiling water. Whisk until sugar has reached 110 F on a candy thermometer. Remove mixing bowl from the pot and place on mixer. Whisk for 10 minutes on medium speed using the whisk attachment. Whisk on high speed for another five minutes (you should see stiff glossy peaks). Whisk in mango until just integrated. Spoon onto cupcakes. If desired, add more mango on top of the meringue. (As noted above, all of this wet mango will make the meringue deflate and get absorbed into the cupcake.)

 

Step by step:

1. Beat butter and sugar at medium speed with an electric mixer until fluffy.

2. Add eggs, egg yolk, and vanilla and beat until well-blended. Gradually add rum and mango puree. Beat well. In a separate bowl, stir together flour, baking powder, baking soda and salt.

3. Add to batter alternately with sour cream, beating well after each addition.

4. Mix in mango chunks. Fill cupcake liners 3/4 full.

5. Bake at 350 F for 25 minutes.

6. Combine the egg whites and sugar in the mixing bowl of a stand mixer. Set mixing bowl on top of a pot of boiling water.

7. Whisk until sugar has reached 110 F on a candy thermometer.

8. Remove mixing bowl from the pot and place on mixer.

9. Whisk for 10 minutes on medium speed using the whisk attachment.

10. Whisk on high speed for another five minutes (you should see stiff glossy peaks).

11. Whisk in mango until just integrated. Spoon onto cupcakes. If desired, add more mango on top of the meringue. (As noted above, all of this wet mango will make the meringue deflate and get absorbed into the cupcake.)

Nutrition Information:

covered percent of daily need