Name: Mango cupcakes frosted with Mango curd recipe by Insiya Kagalwala at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: FOR THE MANGO CUPCAKE; 1 cup Rawa; 1 cup mango pulp cooked; 1/ 4th cup butter; 3/4 th cup Sugar; 1 tsp baking pwdr; 1/4th cup sliced pistachios; FOR THE MANGO CURD; 1 cup mango chopped( use Alphanso); 1/3 rd cup sugar( i didnt use full as the mango was sweet); 2 tsp Lemon juice; 4 egg yolks; 4 tsp butter; OPITIONAL; saffron strands; Cardamom pwdr

Ingredients Serving: 4

FOR THE MANGO CUPCAKE
1 cup Rawa
1 cup mango pulp cooked
1/ 4th cup butter
3/4 th cup Sugar
1 tsp baking pwdr
1/4th cup sliced pistachios
FOR THE MANGO CURD
1 cup mango chopped( use Alphanso)
1/3 rd cup sugar( i didnt use full as the mango was sweet)
2 tsp Lemon juice
4 egg yolks
4 tsp butter
OPITIONAL
saffron strands
Cardamom pwdr

Instructions

FOR THE CUP CAKES
Mix the rawa , sugar & baking powder
Add melted butter and mix
Add the cooked mango pulp and mix.
Let it sit for sometime
Pour the batter in cupcake moulds
Preheat the oven to 180 D Celsius and bake the cup cakes for 30 to 35 mins till a toothpick inserted comes out clean
FOR FROSTING
MANGO CURD Puree the mango with sugar
Add egg yolk 1 at a time and pulse again
Keep scrapping the sides
Pulse till all the yolks are used up
Remove in a bowl
On a double boiler place the mango puree and whisk till it thickens
Approximately 10 mins
Once thick add butter
FILL the mango curd on a piping bag and frost the cupcakes
Sprinkle with pistachios and some saffron strands
You can also sprinkle some cardamom powder

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