This may sound like an interesting combination but sometimes thats the best right? Absolutely with these! It is always good to try something new and mix it up a bit. Beware with these though they are quite labor intensive and are not easily whipped up last minute. Also beware not too completely over indulge they are anything but healthy but I guess that's what makes them so good!
The Recipe:
Cupackes
3/4 cup granulated sugar
1 (3-inch) piece of fresh ginger, peeled and coarsely chopped
Cooking spray
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 teablespoons unsalted butter, melted
3 tablespoons vegetable oil
3/4 cup firmly packed dark brown sugar
2 large eggs
6 tablespoons molasses
1. Combine the granlated sugar, fresh ginger, and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Then strain the ginger syrup before using.
2. Meanwhile, preheat the oven to 350. Line muffin cups with paper liners and spray liners with cooking spray.
3. Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves into a medium bowl.
4. Whisk the melted butter, oil, brown sugar, eggs and molasses together in a large bowl. Add the dry ingredients and stir until the batter is smooth.
5. Fill each paper liner to 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let cool completely on a wire rack before frosting.
For the Frosting:
With this frosting cutting the recipe in 1/2 should make more than enough
2 cups (4 sticks) plus 2 tablespoons unsalted butter, slightly softened but still cool, cut into small pieces
2 ripe mangos, coarsely chopped
6 large egg yolks
Cooking spray
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup finely diced candied ginger, for garnish
1. Heat butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth.
2. Beat egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
3. In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238-242) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
4. Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
5. Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and some of the mango puree and continue beating until combined. Fold in candied ginger.
Cupackes
3/4 cup granulated sugar
1 (3-inch) piece of fresh ginger, peeled and coarsely chopped
Cooking spray
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 teablespoons unsalted butter, melted
3 tablespoons vegetable oil
3/4 cup firmly packed dark brown sugar
2 large eggs
6 tablespoons molasses
1. Combine the granlated sugar, fresh ginger, and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Then strain the ginger syrup before using.
4. Whisk the melted butter, oil, brown sugar, eggs and molasses together in a large bowl. Add the dry ingredients and stir until the batter is smooth.
With this frosting cutting the recipe in 1/2 should make more than enough
2 cups (4 sticks) plus 2 tablespoons unsalted butter, slightly softened but still cool, cut into small pieces
2 ripe mangos, coarsely chopped
6 large egg yolks
Cooking spray
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup finely diced candied ginger, for garnish
*Caution* This frosting is not super quick and easy allow yourself time to make this!
1. Heat butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth.
2. Beat egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
3. In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238-242) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
4. Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
5. Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and some of the mango puree and continue beating until combined. Fold in candied ginger.
