Friday, June 6, 2014

Mango Muffins Cupcakes

mango chiffon muffin
mango muffin
Ingredients for 18 pcs of mango muffins

Blend and set aside 120 gm fresh, sweet mangoes 

3 egg yolks 
20 gm caster sugar
50 ml vegetable oil
1 teaspoon lemon juice
80 gm cake flour

4 egg whites 
50 gm caster sugar

for the filling/frosting:
80 gm fresh, sweet mangoes 
20 gm caster sugar
70 gm mango flavoured yoghurt 

  • Stir egg yolks and sugar.  Gradually add in vegetable oil and beat it.  Add and combine lemon juice. Add the blended mango.  Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Place aside while preparing the egg white.
  • In a dry mixing bowl, beat egg whites and sugar and beat until the egg whites are white and foamy.  The egg whites should appear smooth and glossy.  Do not overbeat the egg whites.
  • Add the beaten egg whites into the egg yolk batter in 2 separate additions, each time mix gently till properly blended.
  • Place buttered or oiled muffin paper cups on muffin tray.  Pour the batter up to rim of muffin tray.  Bake muffins in 200 deg C for 20 mins, or until a toothpick inserted into the centre comes out clean.
  • The muffins will shrink when cold.
For filling
  • 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.
  • Leave to chill in the fridge.  serve chilled

mango muffins

mango muffin
mango muffin ingredients



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