Congratulations to Kari Anderson, our second Talin World Chef!
Her Mango and Water Chestnut Cupcakes edged out the other desserts. Remember, the votes do count for 25% of the final score. Your friends can vote either through Facebook or outside of it.
Contest #3 is underway, and good luck to everyone!
Mango and Water Chestnut Cupcakes with Minty Habenero Cream Cheese Frosting
- 2 ½ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ sticks unsalted butter- at room temperature
- 2/3 cups granulated sugar
- 2 large eggs- at room temperature
- 2/3 cups heavy whipping cream
- 1 cup mango puree
- 1 can water chestnuts chopped
Minty Habenero Cream Cheese Frosting
- 4 oz cream cheese, at room temperature
- 4 oz ( 2 sticks ) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- Handful of fresh mint
- 1 habenero pepper minced
- Preheat oven to 350 degrees. Place liners in cupcake/muffin tray or grease tray thoroughly.
- In a bowl, sift together dry ingredients. In a separate bowl cream butter and sugar together using a fork or hand mixer on medium speed. Beat in each egg, one at a time. Then mix in cream.
- Add flour mixture and mango puree alternately into the butter mixture in two or three stages. Mix until all ingredients are incorporated. Fold in chopped water chestnuts. Pour batter into baking tray, filling each cup ¾ of the way. Bake 20 – 25 minutes or until a toothpick comes out of the center of a cupcake clean. Completely cool before frosting.
- For the frosting combine butter and cream cheese then mix until smooth. Add powdered sugar a little at a time until well mixed and the frosting is thick and stiff. Stir in vanilla, minced habenero and chopped mint leaves. Use half of the habenero for less heat. Spoon frosting into a piping bag (I just used a ziplock bag with the corner cut off) and pipe onto cooled cupcakes or spread onto cupcakes using a knife or a spoon. Garnish with fresh mint leaves and fresh mango slices and enjoy!