So, the second cupcake flavor we're planning for my sister's shower is a Thai Spice cupcake. I wanted to make something unique that would go with the Thai menu theme... something more interesting that boring plain white or chocolate, and something that was more about the flavor than about doing something outrageous for the frosting decoration. So far, I've settled on a Lemongrass Vanilla Cupcake (see "find it" section for recipe), and a this one which we did a test run of today and boy oh boy are these Thai Spice Cupcakes good! The unexpected savory-sweet flavor profile of curry, mango, vanilla, mint, and jalapeno, upon first bite inspires a raised eyebrow, and an "oh wow!", the tangy mango curry filling sends you over the top and into a moment of ecstacy and the mango butter cream? To diiiiie for. Really. You'll want to sit and savor this extraordinary treat for as long as you can stretch it out. But enough of the foreplay, here's the recipe for making one dozen! I suggest making the mango curd the day before so that it's already done and ready to use.
1 tablespoons curry powder
2 tablespoons minced jalapeno
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 cup finely diced mango
1 recipe Vanilla Bean Cupcakes (see "cupcakes" in the "find it" section to the right)
2 cups Mango Curd (see Lemon Curd recipe with alternate instructions to make it Mango)
1 cup Mango Curd (see Lemon Curd recipe with alternate instructions to make it Mango)
1 recipe Vanilla Buttercream (American Style)
Make your Vanilla Bean Cupcake batter according to the recipe instructions then add the curry.
Fold in Jalapeno, mint, cilantro, and minced mango gently.
Bake according to directions. They will not be golden brown. They're done when a toothpick comes out clean when inserted into the middle of a cupcake.
Allow to cool completely.
Make the mango curd.
Make the Vanilla American Buttercream.
Fold 1 cup of mango curd into the buttercream. If it's too thin, you'll have to add more sifted powdered sugar until it's thick enough to hold shape when frosting your cupcakes.
When the cupcakes are cooled completely, push a finger down into each one leaving a hole.
Using a turkey baster, fill each hole with some of the remaining mango curd.
Then frost the cupcakes with the mango buttercream frosting.
Garnish with mint or cilantro sprigs.