Mango Cupcakes filled with Mango Curd topped with Mango Cream Cheese Frosting, tropical goodness in every bite

Mango Cupcakes filled with Mango Curd topped with Mango Cream Cheese Frosting

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Mango Curd:

15 oz. mango , pureed

1/2 cup sugar

3 tablespoon limes juice

4 egg yolks

2 tablespoon butter

1/4 tsp salt

Cupcakes:

2 3/4 cups flour

3 tsp. baking powder

1/2 tsp. salt

3/4 cup shortening

1 2/3 cup sugar

5 egg whites

1 1/2 tsp. vanilla

3/4 cup mango nectar

1/2 cup milk

zest from 1 lime

Mango Cream Cheese Frosting:

8 oz. cream cheese, room temperature

1/3 cup butter, room temperature

1 1/2 tsp. vanilla

6 cups powdered sugar

zest from 1 lime

Enough mango curd to create the correct frosting consistency

Enough diced mango for garnish

Mango Curd:

Whisk together the egg yolks and sugar together . Add to a saucepan the egg yolk mixture, lime juice, mango puree and salt. Over medium heat, stirring constantly until thickened. Remove from heat and stir in butter until melted. Set aside to cool.

Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners; set aside.

In a bowl combine the flour, baking powder and salt , whisk and set aside. In a mixing bowl combine the sugar, zest and shortening and beat for 3 minutes. Add the vanilla and egg whites one at a time combining well with each addition. Alternately add the flour with the milk and mango puree  to the shortening mixture. Beat until just combined. Scoop evenly into baking cups. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to set 5 minutes before removing from pans. Remove to cooling racks to cool completely. Once cooled, using a apple corer, core out the center of each cup cake and fill with mango curd.

Mango Cream Cheese Frosting:

Combine the cream cheese and butter and beat until fluffy. Add the vanilla, zest  along with enough mango curd to make frosting spreadable. Pipe onto filled cupcakes and garish with diced mango.

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