Tuesday, April 3, 2012

A Tropical Twist on Cupcakes

Pin It
Coconut Mango Cupcakes
coconut cupcake with a mango filling and mango frosting

Hello Hello! So, I'm pretty sure I made the WORLD'S BEST  CUPCAKE......EVER!

Haha, most likely not. But for the time being I am pretty much crazy about this cupcake. I had a request for a mango cupcake. They didn't care what else as long as there was mango in it. I got to pondering and it took me a few days and some research but I came up with this recipe the day these cupcakes were needed.

I didn't want to do just a white or vanilla cake with a mango frosting, I  wanted something more complex. I also knew I didn't want the cupcake itself to be mango.  So I did some research on mango cupcake recipes and found quite a bit of coconut and mango in many varieties and was instantly sold. Mango and coconut, the perfect tropical combination.

I decided on a coconut base with a mango curd fillings and fresh mango frosting. That way the coconut was not over powering the mango flavor, instead just blended sweetly.

I kept debating on how to  make the cupcake. Do I use shredded coconut? Coconut milk? Both? Well I went with the shredded coconut, which was folded into the batter at the end. The cake it self had a great flavor however I am not a huge fan of all the shredded coconut and want to experiment using coconut milk to see what kind of flavor and texture I get with that. Regardless these came out phenomenal!

I highly recommend making these. Not only are they crazy delicious, but everyone will be so impressed by your cupcaking skills!  Just a warning, these do take some time. You need to puree the mango for both the filling and frosting. The filling also needs to be cooked and chilled for at least 2 hours, so be prepared for some extra steps.

If you feel like tackling these babies they will make perfect Easter treats this weekend :)!

Makes 12-15
  • 3/4 cups (1.5 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 3.5 ounces sweetened, shredded coconut
Mango Curd (this makes A LOT, I used the left over to make ice cream)
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1 cup fresh mango puree
  • 4 egg yolks
  • 1 stick unsalted butter, cut into tablespoons
    • 1 (8 oz.) pkg. cream cheese, room temperature
    • 1 1/2 sticks butter, room temperature
    • 1/4 c. mango puree
    • 1 tsp. vanilla extract
    • 3-4 c. powdered sugar
    To make the filling
    1. In a large saucepan, whisk together the cornstarch and sugar.
    2. Add the mango puree, followed by the egg yolks.
    3. Continure to cook over medium heat until the mixture thickens (6-7 minutes), stirring constantly.
    4. Remove from heat and whisk in the butter one tablespoon at a time.
    5. Pour the mixture into a bowl and top with plastic wrap, pressing the plastic wrap into the top of the filling.
    6. Chill in the fridge for 2 hours.

    To make the cupcakes

    1. Prehead the oven to 325 degrees and line muffin tin with cupcake liners.
    2. In a large bowl cream together the butter and sugar until light and fluffy, about 5 minutes.
    3. Add the eggs, one at a time, scrapping down the sides of the bowl as you go.
    4. Add the vanilla and mix until combined. 
    5. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt.
    6. In three parts, alternately add the dry ingredients and the buttermilk, begining and ending with the dry ingedients.
    7. Mix just until combined, and fold in the coconut.
    8. Fill each liner 2/3 full and bake 25-30 minutes, until the tops a re lightly browned and toothpick comes out clean.
    9. Cool in pans for 10-15 minutes then remove to cool completely on a cooling rack.
    To Make The Frosting
    1. In a large bowl combin cream cheese and butter until combined.
    2. Add in the mango puree and vanilla extract and beat until fully incorporated.
    3. Add powdered sugar gradually until it is as sweet and thick as you prefer.
     To Assemble the Cupcakes:
    1. When cupcakes have cooled, cut a cone out of the top using a paring knife. 
    2. Spoon the mango filling into the cupcake until just reaching the top.
    3. Remove the bottom of the cone you cut out of the cupcake, placing just the top back on the cupcake where you filled with the mango filling.
    4. Frost cupcakes how prefer.
    5. If wanted toast the left over coconut and sprinkle on top. 

    And try to save some to share before you eat them all :) 
    pop art cupcakes :)

    Sunday, April 1, 2012

    A Dog Named Shaggy and A Tasty Dinner

    Pin It
    Spicy Panko Chicken Over Mixed Greens
    with citrus vinaigrette and roasted red peppers

    Hello Hello! How is everyone?! Yet again it has been a while since my last post. But so much has been coming up these past few months. Between settling into my new place, new job, new dog. Yes, I got a new dog!

    I adopted a rescue dog who is just the sweetest. He so smart and handsome. I'm already a proud mama!

    Anyways, I have been eating out very often lately and needed a break and really wanted to recreate this meal I had recently that I thought was amazing! It was a nice change to the normal menu options, light, fresh, and simple but full of flavor.
    It was a panko crusted chicken breast over an arugula salad with roasted red peppers. It had a tangy citrus dressing which tied all the ingredients together just perfect. Of course it was a pretty good size portion and I had to stop myself from eating the whole thing, although I easily could have. But I saved a little and enjoyed it for lunch the next day :).

    Since I was so impressed with the dish, I decided to have a go at trying this and made it at home last night. I used chicken tenders instead of chicken breasts. I also added some spice to the chicken and baked them in the oven, rather than frying. 

    This was the "hardest" part. The salad can easily be tossed together once the chicken is done cooling. I say this because I prefer to top the salad with room temperature chicken instead of hot/warm chicken which will wilt the salad. 

    I hope you are all enjoying the beginning of spring and the extra bit of daylight we have. 

    Now, go make this for dinner, or even lunch, it's delish!

    Spicy Panko Chicken
    • 4 boneless skinless chicken breasts, cut into strips
    • 1 cup milk
    • 2 -3 teaspoons Tabasco sauce
    • 1 cup plain panko bread crumbs
    • 1/2 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper

    1. Preheat oven to 400 degrees.
    2. Combine milk and Tabasco sauce in large bowl, and add the chicken. Let sit for at least 15 minutes, allowing the chicken to marinate and tenderize.
    3. Combine breadcrumbs and seasonings in another large bowl, or large shallow dish.
    4. Coat chicken on both sides with breadcrumb mixture and place on a lightly greased  baking sheet.
    5. Top with extra breadcrumbs, and bake 30-40 minutes, until the chicken is firm, lightly browned, and has an internal temp of 165 degrees.
    6. Set aside while making salad.
    Mixed Greens Salad

    • 1 bag of spring mix, arugula, or lettuce of your liking.
    • 1/2-3/4 cup chopped roasted red peppers (your preference)
    • 1/8 cup lemon juice
    • ½ cup extra virgin olive oil
    • ½ tsp. Dijon mustard
    • 1 clove garlic minced
    • 1 tsp kosher salt
    • 1/8-tsp. fresh ground pepper
    1. Combine the olive oil, garlic and lemon juice.
    2. Slowly add the olive oil whisking vigorously.
    3. Add the salt and pepper to suit your taste.
    4. Toss the mixed greens with the vinaigrette, and the roasted red peppers.
    Finally top with chicken, or dip chicken in your favorite sauce.