Cupcake, My Hero

Quirky Cupcake has recruited a sidekick for the next round of Cupcake Hero. And Quirky Cupcake and Cupcake Project have announced clove as the super hero weapon of choice.

I have wanted to make a gingerbread and blueberry cupcake for a while now. A similar recipe on Foodnetwork has been bookmarked for ages - it would be dog eared I'm sure if it was in a book. I made my own changes to it and a vegan version too - scroll down for the vegan recipe.

I used some of the left over caramelised mango to fill the cupcakes for that extra Minko Mango!

So without further ado, here is my cupcake hero Blueberry and Mango Gingerbread Cupcakes with Caramelised Mango Buttercream.




Blueberry and Mango Gingerbread Cupcakes

1 3/4 cups plain [all-purpose] flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbs ginger
2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup oil
1 tsp lemon zest, grated
3/4 cup dark brown sugar
2 eggs
100g / 3 oz dried blueberries
6 tbs black strap molasses or treacle
1/4 cup mango puree
1/2 cup water

1. Preheat oven to 180 (350).
2. Line a 12 capacity muffin tin with cupcake liners.
3. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
4. Whisk together the oil, brown sugar, eggs, mango puree, lemon zest and molasses in a large bowl until blended.
5. Add some of the water to batter then some of the dry ingredients to the batter.
6. Continue alternating with the water and flour until everything is added and smooth.
7. Fold in dried blueberries.
8. Divide the cupcake batter evenly into cupcake liners.
9. Bake until the tops feel firm and a toothpick inserted into the center come out clean, about 20 minutes.
10. Allow cupcakes to cool completely before frosting.

Makes 12


Caramelised Mango Buttercream

125g / 1/2 cup butter
zest and juice of one lime
2 tbs honey
3 cups icing [powdered sugar]
2 mango cheeks

1. Heat the honey in a frypan. Add the mango and cook on each side for 3 minutes. Mango should caramelise.
2. Puree the mango and honey.
3. In a mixing bowl, cream the butter until light and fluffy.
4. Add 3 tablespoons of the mango puree, lemon juice and zest and mix well.
5. Add icing sugar gradually until you get the consistency you want. You can also add more mango puree.




Vegan Blueberry and Mango Gingerbread Cupcakes

1 3/4 cups plain [all-purpose] flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbs ginger
2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup oil
1 tsp lemon zest, grated
3/4 cup dark brown sugar
100g / 3 oz dried blueberries
6 tbs black strap molasses or treacle
1/4 cup mango puree
3/4 cup soy milk

1. Preheat oven to 180 (350).
2. Line a 12 capacity muffin tin with cupcake liners.
3. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
4. Whisk together the oil, brown sugar, mango puree, lemon zest and molasses in a large bowl until blended.
5. Add some of the soy milk to batter then some of the dry ingredients to the batter.
6. Continue alternating with the water and flour until everything is added and smooth.
7. Fold in dried blueberries.
8. Divide the cupcake batter evenly into cupcake liners.
9. Bake until the tops feel firm and a toothpick inserted into the center come out clean, about 20 minutes.
10. Allow cupcakes to cool completely before frosting.

Makes 12


Caramelised Mango Buttercream

125g / 1/2 cup soy spread
zest and juice of one lime
2 tbs agave nectar
3 cups icing [powdered sugar]
2 mango cheeks

1. Heat the agave nectar in a frypan. Add the mango and cook on each side for 3 minutes. Mango should caramelise.
2. Puree the mango and agave nectar.
3. In a mixing bowl, cream the butter until light and fluffy.
4. Add 3 tablespoons of the mango puree, lemon juice and zest and mix well.
5. Add icing sugar gradually until you get the consistency you want. You can also add more mango puree.

The Verdict? Like I said, the balance of flavours was just what I wanted. And the buttercream was a favourite.