Mango Cupcakes

I am always looking for new cupcake recipes to try, especially at this time of year when my husband's office holds a bake sale. I found these mango cupcakes over at Hungry Rabbit and I couldn't wait to try them. I have never made a mango cake before, and these cupcakes start with making a mango puree that goes into the cake batter and turned into a mango curd, finally frosted with a mango swiss meringue buttercream.

Mango Puree:
24 ounces mango
1/4 cup sugar

Place the mango and sugar into a blender, puree until smooth.

Mango Curd:
3/4 cup of the mango puree
1/4 cup sugar
3 tbsp lime juice
1/8 teaspoon fine sea salt
4 large egg yolks
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

 Place mango puree, sugar, lime juice, salt and egg yolks into a saucepan. Cook over medium high heat, whisking constantly until thickened, and temperature reaches 170.

Remove from the heat and whisk in the butter.  Stain through a sieve, cover the strained curd with plastic wrap and refrigerate for 4 hours.

Cupcakes:
1/4 cup mango puree
2 large egg whites
1 large egg
1/4 cup unsweetened coconut milk
1 tbsp coconut oil
1 tsp vanilla extract
1/4 tsp pure almond extract
1 cup cake flour
1 tbsp all purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter,

Preheat oven to 350, line 2 cupcake pans with liners.

In a small bowl whisk together mango puree, egg whites, egg, coconut milk, coconut oil and extracts. Set aside.

In the bowl of an electric mixer, add the flours, sugar, baking powder, and salt, mix on low speed until combined. Add butter and mix until combined. Add in the mango mixture and mix until just combined.

Fill the cupcake liners 3/4 full and bake for 18 minutes.  Leave to cool.

Once cupcakes are cool, cut out a cone shape from the center of the cupcake, fill the center with mango curd, cut the end off the cake cone and place back over the mango curd.  Frost with the mango swiss meringue buttercream.

Mango swiss meringue buttercream:
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
1 cup mango curd
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and the mango curd.