Friday, 10 May 2013

Mango Chiffon Cupcakes

Cupcakes are something that I hardly ever make.


I prefer muffins since most cupcakes recipes calls for a lot more sugar and fat. But with my recent success with baking chiffon cakes in cups, I have adventured into baking a lighter version of cupcakes such as these mango chiffon cupcakes.


With mangoes found in abundance at this time of the year, I have been carting loads of Thai mangoes from the supermarket. I simply couldn't resist putting the fresh, blemishes-free fruits inside my basket each time I spot them at the fruits section ;)

I couldn't find any suitable mango chiffon cake recipe so I tweaked this cranberry yoghurt chiffon recipe as I reckoned that mango puree somewhat has the same consistency of yoghurt?

The mango chiffon turned out fabulous! The chiffon sponge rose high and mighty when they were baking in the oven...they were at least an inch above the rim, I'm not kidding! Unlike my previous attempt at baking chiffon cakes in square paper cups, the cake didn't crack all over which made them looked really like huat kuehs(steamed cakes). This time, with my usual round muffin paper cups, the 'high-rised' cakes reminded me of souffles or cakes topped with macaroons!

My younger child went 'woah!' when he first caught sight of the cupcakes in the oven...upon closer scrutiny he went 'oh dear! oh dear!' when the batter appeared to be in danger of overflowing anytime. I told him matter-of-factly, "Don't worry, they will deflate upon cooling." "Why?" he asked. "Hmmm...because when it is hot, it expands, when it is cold, it contracts. The air bubbles inside the cake batter expands during baking, and contracts or pops when cooled. The cake will collapse and sink." I don't know whether my answer is correct but he was happy with it, lol.


With the well baked chiffon cakes, I went on to prepare the filling cum frosting. The filling or frosting on the cupcakes is a mixture of whipping cream, yoghurt and fresh mangoes. It is much lighter than buttercream and taste a lot like ice cream. Well, it has to be since I have followed this mango yoghurt ice cream recipe :)


Just like Hokkaido chiffon cupcakes, I have filled the inside of each cupcake with the mango frosting. Although the texture is a bit denser than chiffon cakes baked in a tube pan, it still taste light and very refreshing...the mango flavour is very prominent even without any artificial flavourings. These cupcakes are certainly less sinful than butter cupcakes...but, that is, as long as you can refrain from eating a few at one go, lol!


I shall end my post with my favourite picture of theses chiffon cupcakes...love the nice wrinkles on top.

I doubt I will ever fall out of love with Baking.

Baking is Amazing...Baking is Fun!

Happy Baking everyone!



Mango Chiffon Cupcakes

Ingredients:
(makes 10 cupcakes)

for the chiffon cupcakes:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
55g caster sugar


for the filling/frosting:
80g fresh mangoes (use sweet, well ripened mangoes)
25g caster sugar
75g mango flavoured yoghurt (I used peach and mango flavour)
125ml non-dairy whipping cream


Method:

to make the cupcakes:
  • Blend 100g mangoe flesh till smooth. Set aside.
  • 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.
  • 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 still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
  • Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
  • 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:
  • Blend mango flesh, sugar, yoghurt until the mixture becomes smooth. 
  • With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly.
to assemble:
  • 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.
  • Leave to chill in the fridge before serving.
Recipe source: chiffon cupcakes adapted from 好吃戚风蛋糕轻松上手, 福田淳子

65 comments:

  1. Goodness! This is so irresistible ! I must also ride on the mango season and make some of these yummies!

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  2. These really look so awesome. It's creamy but light. Mango flavour is always a hit. I definitely will try this out. Thanks!

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  3. They look wonderful. So light and airy. Have a wonderful weekend and A Happy Mother's Day.

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  4. the cutest ever cup cakes, look yummm. Today Post :http://nayanas-kitchen-kreations.blogspot.in/2013/05/spicy-pumpkin-soup-italian-style.html

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  5. Love your last photo, how u do it, photoshop?

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  6. These are super cute, I love your cupcakes cases!
    Leah xx

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  7. Very pretty cupcakes and they sound very delicious!

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  8. Good job! These look tempting.

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  9. so pretty and tempting ...

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  10. Hello!! Would it be possible to bake the cake in a regular cake pan instead of cupcakes?

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  11. The Experimental Cook, yes, do take advantage of the mango season :)

    Shaz, nothing goes wrong with mangoes!

    Thanks Kat!

    Nayana, your pumpkin soup looks good!!

    Thanks Baking Scientist!

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  12. Hi Kium, I used picasa which is a free software ;)

    Leah, thanks for visiting!

    Phong Hong, Hanushi, Yummy Bakes, thanks for your encouraging words :):)

    Wei Ling, you can bake it in a chiffon tube pan.

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  13. Looks soo soft and smooth.. This is definitely a lovely & fragrant chiffon cake.. Wonderful.. I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/

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  14. Hello HHB, do we have to turn the cupcake upside down once it's out of the oven? Thanks! :)

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  15. Hi Baking Scientist, no it is not necessary to cool it inverted. Just leave on wire rack upright. If u are using square cups (hokkaido chiffon cupcakes), it is not necessary to invert too...I tried cooling the square cupcakes on one of its side (hope u know what I mean), but the chiffon cake sank to one side upon cooling. so just leave them upright, dont worry about them sinking too much...after piping in the cream, the cake will 'expand' and rise up a bit. Hope I am clear...

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  16. Thanks HHB for your quick reply! :) i just baked matcha chiffon cakes and left them standing when cooling.. They really did shrink a lot :p

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  17. I love mango...this mango chiffon cupcakes looks good!

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  18. Dear HHB,
    Can this cake be eaten without the filling? Will it taste as good?

    Regards
    Mayvis

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  19. Hi Mayvis, without the filling it will be like chiffon cake. U can bake it using a chiffon tube pan.

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  20. Hi HHB, I tried the frosting but it become too watery to pipe after adding the mango mixture. How did u do it? Thanks, Mun kit

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  21. Hi HHB, the frosting become too watery to pipe after adding the mango mixture. May I know how you do it? Thanks, Mun kit

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  22. Hi Mun kit, did u beat the non dairy whipping cream till stiff before adding the mango mixture? Did u fold and blend or stir?

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  23. I use the ready to use whipping cream n stir in the mango, it became too watery. I tried to use the electric mixer to whip but it cannot raise

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  24. I use ready whipped cream n mix in the mango then it became watery. I tried to whip using the electric mixer but it did not raise

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  25. Hi you can't use ready whipped cream it wont work

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  26. You can't whip ready whipped cream with electric whisk.

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  27. Thanks HHB, I will try again. Thanks for your advice. Mun Kit

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  28. Hi, I tried making a whole cake using your recipe and the taste and texture was great! My family members are full of praises for the cake. Thanks for sharing your recipe!
    Dana's mommy

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  29. Hi Dana's mommy, I am so glad that your cake turned out great =)

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  30. I for one could not resist mango :P and to make chiffon cuppies, just made my day :D

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  31. Hi HHB! I'm planning to try this recipe but could I replace non dairy whipping cream with dairy whipping cream? :)

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  32. Hi, not sure whether you are a local? if yes, I would suggest that you use non dairy whipping cream as I find dairy cream too creamy and 'oily' (gives an oily aftertaste) to use as frosting. You can get non dairy whipping cream from phoon huat (red man brand) or the 'pour n whip' brand from cold storage. If you have tried using dairy whipping cream to frost a cake and likes it, then by all means you can use it. If not, do take note not to over beat the dairy whipping cream otherwise the cream will form 'separate' and form lumps. You can google to learn more about this. hope this helps.

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  33. Hi HHB, thanks for relying me on the whipping cream. :) it's my first time making it and I think I did over beat it :/ pretty much failed at it. Anyway my chiffon cake surface didn't look as smooth as yours. Mine are cracked and slightly shinny. Would you know why? :) thanks!

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  34. Hi, the cracks could be due to the high temperature...maybe your oven was too hot ? Did you use an oven thermometer to check that the temp is accurate?

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  35. Hi Happy Homebaker,
    I have several questions here.
    May i know how big must the chiffon tube be if i want to bake using this recipe?
    Can i replace cake flour to self-raising flour?
    For lemon juice, is it those real lemon and just squeeze out a teaspoon? Or can i omit lemon juice.
    Any differences if i used 4 egg yolks instead of 3 egg yolks as don't want to waste the extra egg yolk since the recipe calls for 4 egg whites.
    Thanks in advance.

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  36. Hi, this recipe is for 7" chiffon tube pan. Please do not replace cake flour with self raising flour. Cake flour has lower gluten level and it doesn't contain baking powder. Yes, please use real lemon juice from lemon. You can skip the lemon juice. Please do not use 4 egg yolks, it will affect the texture. The cake requires more whites than yolks...however, if you have been baking chiffon cakes using equal amount of yolks and whites, you may bake this using 3 yolks and 3 whites, but the cake will be shorter and maybe more dense? If you have no prior experience baking a chiffon cake, then it is best to stick to the recipe closely. Hope this helps.

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  37. Hi thanks for answering my queries. At least now my doubts are clear.

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  38. Hi Happy Homebaker. I do not have any cake flour. Can I use plain flour instead?

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  39. Hi, you may use plain flour, but the result may not be as good. Cake flour has lower gluten level so the finished cake will be lighter. You may replace it with plain flour plus some corn flour, just google and you should be able to find out the amount to use. hope this helps.

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  40. Thanks For Sharing Happy Homebaker. Shall try out.

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  41. Nice post. I like this recipe very much. I also like coconut lime and Baileys Mint Chocolate Pie.

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  42. May I ask what oven you are using? I wanted to buy one that can bake cake & bread but dont know which one to buy. I am thinking of getting the Water oven healsio. Do you happen to know if this can bake cake & bread? Thank you.

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  43. Hi, I am using Bosch HBN331E2J. I am sorry I have not heard of water oven. You may shop around major electrical dept store to find out which type of oven suits you best.

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  44. Hi, I would like to ask your opinion, may I know would you recommend a electric oven or convention oven? Thank you.

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  45. Hi, I think u are referring to convection (with fan) vs convention oven as convection ovens are also powered by electricity?

    If size, space (of kitchen) and budget is not a constraint, and you will be using the oven very frequently for baking and cooking, I would recommend an oven that has functions that allows u to choose to bake/cook with (1) top heat only, (2) top and bottom heat; (3) top and bottom heat with fan (4) bottom heat only (good for pizza).

    If you only bake once in a blue moon, then an oven with top and bottom heat(convention oven) will be good enough. A convection oven (with fan) is good as it wont has hot spots and the heat will be more even, but it tends to be hotter and so u need to bake at lower temp (usually 20degC lower) than recommended in most recipes. Hope this helps.

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  46. Hi Happyhomebaking!

    Its been too long since I've commented on your blog! Reading your posts and drooling over your pictures really makes me admire you so much more. I love your style of baking and writing, it feels really homey:) I really love how you ended your post this time. Yes, I don't think I'll ever fall out of baking too. That screams passion and we can be proud to call ourselves bakers:)))

    I love baking!

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  47. Hi Simply Bakes, thanks for reading my blog! I have not been able to bake for the past week, and I can't wait to find time to do so next week!

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  48. Hi Happy Home Baking!
    I just happened to come across ur recipe and it sounds so delicious! I have tried Pandan chiffon cake but never the mango one. I'd really love to make ur recipe this weekend... But I just need to know one thing can I use this same recipe in a cake form instead of cupcakes and if I cannot find fresh mangoes can I replace it with pulp? If so how much do I put in?
    I'd be grateful if u could let me know. Thanks. Maria xx

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  49. Hi Maria, you can bake this using a 7"/18cm chiffon cake tube pan. I am not sure what you meant by pulp? Are you referring to mango puree?

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  50. Oh I'm so sorry.. Yes I meant purée...please excuse my way of writing. How much purée would I require? Many Thanks xx

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  51. Hi Maria, you can try use 80g. hope it works as I have not used mango puree and I am no expert in baking.

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  52. Thank you very much. I really appreciate u getting back to me. I will surely give it a go. Happy Sunday! xx

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  53. Dear HHB, it's been a while since I last wrote to you. Hope you are doing great! =) I love mango and this is a must try for me. However, can you advise me if it is ok if i fill the batter half, add in the frosting and cover with batter and bake it? I mean instead of piping it after baking? Thanks!

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  54. Hi Melody, nice to hear from u.
    You can't put the frosting and bake it. The frosting would dissolve and affect the cupcakes. You can only pipe in the whipping cream after baking.

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  55. Hi HHB, noted with thanks. ;)

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  56. Hi HHB, for this recipe there is an extra egg yolk, so do you usually keep in fridge? If so, how long can the yolks be kept? The same goes for extra egg whites too.

    For the non-whipping cream in this recipe, how do you keep the rest of the unused non-whipping cream sitting inside the packet?
    How long can the rest of the non-whipping cream be kept once opened? Do you just store the rest( inside the original packet? or pour the rest inside a bottle) and keep in fridge? Thanks.

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  57. Hi, for extra egg yolk, i placed it in a bowl, fill with water enough to cover the yolk, cover with cling wrap and store in fridge. I usually use up on the day...mainly for cooking. As for extra whites, I keep in small air tight container and store in the freezer. I will try to use up within a couple of weeks although i think can store it longer.

    As for non whipping cream, once I opened the carton, I will store the leftover in glass jars and store in the freezer. Can keep for a few months, but I will try to use up asap. I will thaw it in the fridge the night before using. If in doubt(whether it can be used) I will choose to discard rather than use it, just to play safe.

    hope this helps.

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  58. Thanks HHB.
    Adding water to the yolk does that means add water inside the bowl of yolk?
    For non-whipping cream, i just left the rest of it inside the original pack( with a cut hole at the side) and kept in fridge so not too sure can it still be used as its already 2-3 weeks upon opening.

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  59. Hi, yes add water inside the bowl of yolk, enough to cover the yolk.

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  60. Thanks HHB for the tips.

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  61. Dear HHB, its my son's first birthday coming up and I wish to bake mini cupcakes using your recipe. Would you know if the frosting on the cupcake will withstand the normal night time temperature in Malaysia?

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  62. Hi Miss Jay, base on my experience, the frosting (I use non-dairy whipping cream) wouldn't melt away if left in room temperature for about 30mins. I have not left it for longer so I am not able to comment.

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  63. Tried the recipe and it turned out perfect! My husband and daughter really liked them. Thanks a lot for sharing this!

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  64. Hi, i am glad to hear that your cupcakes turn out well :):)

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