Friday, June 6, 2014

Father´s Day Gift: Cream Cheese Mango Cupcakes + Leftover Tips | Desserts for the Weekend







Hi everyone! So after 2 weeks of my oven not working and my computer having technical issues, we have something super yummy here. I call this Father´s Day Gift because I think all male love food, and I gave a few of these to my father-in-law and a few to my Dad to try and they both loved them, and with Father´s Day coming soon, this is a good alternative.

Regardless, food is always a good idea to give, sweet or savory, not only do we need it, but it builds so many memories and it always gathers people.

So if you (and/or your dad) love cream cheese and mango together with a super light and moist, bakery-like cupcake, them this is for you:

Ingredients for batter:
(Makes 24, in video below I give some tips for leftover batter)

2 1/2 + 1/4 cake flour
2 ½ teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Directions:
Preheat over 350º.
mix flour with baking powder stir and sift, sit aside.

mix butter for 5 minutes until creamy until light yellow, then add sugar. Add to that the eggs, one at the time, mixing after each egg is added.

In a separate bowl mix the vanilla with the milk.


Then go back to your mixture of your mixing bowl (butter and sugar). To that you will add (alternating) 1/3 of the milk (with vanilla) and 1/3 of the flour mixture, stir until combined don’t over stir. Scrape down the sides. Then to that add half the left mixture of flour followed by half the milk, stir until combined and scrape down the sides. Then the rest of the flour and milk goes in. Mixing just until combined.

*It was my first time trying it, and this is my new go-to recipe. I changed a few things from the original recipe here.
  
Ingredients for CREAM CHEESE FROSTING:
(Covers swirl 12 cupcakes)

8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (35-40% butterfat content)
(Directions below)

 *After making it several times I´ve learned couple of things: cream cheese temperature and mixing time are key. This frosting can give such lovely piping consistency, just don´t leave it too long at room temperature (specially when you live in a hot weather to begin with) that will make frosting too loose and don´t cream it too much, just until its creamy, to avoid warming it up. Original recipe here.

So, let´s get started! Happy Baking and Happy father´s Day!