Bobby Flay’s Gingerbread Cupcakes with Caramelized Mango Buttercream
- 3/4 cup granulated sugar
- 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 3/4 cup finely packed dark brown sugar
- 2 large eggs
- 6 tablespoons molasses
Caramelized Mango Buttercream:
- 2 cups (4 sticks) plus 2 tablespoons unsalted butter, slightly softened but still cool, cut into small pieces
- 3 ripe mangos, coarsely chopped
- 6 large egg yolks
- Cooking spray
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup finely diced candied ginger, for garnish
1. To make the cupcakes, combine the granulated sugar, fresh ginger, and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes. Remove from the heat and let infuse for 30 minutes. Then strain the ginger syrup before using.
2. Meanwhile, preheat the oven to 350°F. Line 12 muffin cups with paper liners and spray the liners with cooking spray.
3. Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves into a medium bowl.
4. Whisk together the melted butter, oil, brown sugar, eggs, molasses, and 3/4 cup water in a large bowl. Add the dry ingredients and stir until the batter is smooth.
5. Fill each paper liner with 1/3 cup of the batter, to come about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes. Remove from the oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 minutes before removing. Let cool completely on a wire rack before frosting.
6. To make the frosting, heat the 2 tablespoons butter in a large saute pan over high heat. Add the mangos and cook until caramelized and soft, about 10 minutes. Transfer to a food processor and process until smooth. Pass the mixture through a medium-mesh strainer into a bowl. Discard the solids.
7. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
8. Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat. Cook without stirring until the syrup reaches the soft-ball stage, 238° to 242°F on a candy thermometer. Immediately pour it into the measuring cup to halt the cooking.
9. Add a small amount of the syrup to the beaten egg yolks, turn the mixer on to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated. Beat the mixture until it is completely cool.
10. Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding the next pieces. When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
11. Frost the top of each cupcake liberally with the buttercream, and garnish with the candied ginger.
Excerpted by permission of Crown Illustrated, a division of Random House, Inc. from Bobby Flay’s Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron Copyright © 2010.