A friend dropped round a whole load of mangoes and after we'd had them in a fruit salad, smoothied them, diced them to make salsa, the only thing left to do with them was make cakes - or rather mango (with a hint of lime) buttercream atop some spiced cupcakes.
With the cupcakes baked and cooled x 12 and a little 6" round to make cake balls or bites if you prefer, it was time to get the mango buttercream on the go.
Mango Buttercream
1. 2-3 yellow ripe mangoes, diced
2. juice of one lime
Heat the mango with lime juice over a medium heat until the mango softens and easily breaks down with a wooden spoon - depending on how ripe the mango was to begin with this will be around 5 minutes-ish, any longer and the fruit wasn't ripe enough :-(
Blitz in a blender until smooth and leave aside to cool.
3. Buttercream - I use the easy 1 part butter to 2 parts icing sugar (powdered sugar if you're in the US) with a few drops of vanilla extract and beat the bejesus out of in the kitchen aid.
Add in the cooled mango purée until it's all smooth and then add more icing sugar until you've got the right consistency and pipe away!
Of course the orange and yellow non pareils are not essential but....
And for the cake balls... I had my 2 trusty assistants helping with these today (7 weeks and 6 days until the summer holidays are over), so go easy on any critiques! They had the job of rolling the cake balls and then dipping them and covering them in the chocolate (for anyone not in the know, a cake ball is crumbled up cake mixed with buttercream (or any frosting for that matter) and dipped in chocolate). My job was to scoop them out again and shake the excess 500g of chocolate off of each of them! Still it passed an hour or so, well 3 if you count clean up but I got to do that part alone.
No comments:
Post a Comment