King of fruits is in season ! I was actually searching for a recipe for eggless mango mousse and most of the ones I came across simply said to mix whipped cream and mango and that's mango mousse ! So I decided to try two recipes with a single one - cupcakes with mango mousse. Feeling lazy to make the cupcakes, just use this light and delightful frosting over store bought plain vanilla muffins, topped up with fresh mango pieces and you have the perfect summer dessert. Any left over frosting can be piped into shot glasses for mango mousse dessert shots :)
Ingredients (makes 12-15 mini cupcakes)
50 gms butter, at room temperature
1/2 cup flour
1/2 teaspoon baking powder
1 large egg
1/3 cup granulated sugar
1/2 teaspoon vanilla essence
1/4 teaspoon grated lime zest
For the mousse frosting
1 cup heavy whipped cream
Pulp of one mango
Mango pieces, for the garnish
1. Pre-heat the oven to 180 degees Celcius
2. Powder the sugar and beat with the butter till smooth and creamy. Beat in the egg till the mixture is light and fluffy.Add the vanilla essence and the lime zest.
3. With a spoon/spatula fold in all the powders - flour and baking powder . Do not over mix.
4. Line muffin cups/sheet with paper liners and spoon the batter into the moulds till half - full.
5. Bake on the center rack for 15-18 minutes or till a toothpick comes out clean.
6. When baked, remove from moulds and cool
7. For the frosting, beat the cream till you get stiff peaks ( basically the cream becomes stiff and does not run at all ). Keep in the freezer for 15 minutes
8. Remove the frosting from the freezer and then gently beat in the mango pulp. Pipe onto the cupcakes and chill till ready to serve. Take out from the fridge 15 minutes prior to serving to soften the cupcakes.
Ingredients (makes 12-15 mini cupcakes)
50 gms butter, at room temperature
1/2 cup flour
1/2 teaspoon baking powder
1 large egg
1/3 cup granulated sugar
1/2 teaspoon vanilla essence
1/4 teaspoon grated lime zest
For the mousse frosting
1 cup heavy whipped cream
Pulp of one mango
Mango pieces, for the garnish
1. Pre-heat the oven to 180 degees Celcius
2. Powder the sugar and beat with the butter till smooth and creamy. Beat in the egg till the mixture is light and fluffy.Add the vanilla essence and the lime zest.
3. With a spoon/spatula fold in all the powders - flour and baking powder . Do not over mix.
4. Line muffin cups/sheet with paper liners and spoon the batter into the moulds till half - full.
5. Bake on the center rack for 15-18 minutes or till a toothpick comes out clean.
6. When baked, remove from moulds and cool
7. For the frosting, beat the cream till you get stiff peaks ( basically the cream becomes stiff and does not run at all ). Keep in the freezer for 15 minutes
8. Remove the frosting from the freezer and then gently beat in the mango pulp. Pipe onto the cupcakes and chill till ready to serve. Take out from the fridge 15 minutes prior to serving to soften the cupcakes.
I tried these... Were yummm... I had put the mango pulp inside and served with vanilla ice cream :)
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