These little Spring Cupcakes are a sweet mix of orange cupcake, mango syrup and mango ganache covered in a fondant icing.
This is my first attempt at decorating a cupcake with anything other than a thick slab of buttercream or straight icing. I am the first to admit that I am not a patient person, and anything requiring fine motor skills is usually a little beyond me. But, from a distance, I am calling these cupcakes a success. Some are a little lopsided, but still not bad for someone who is all thumbs!
The taste, however, is out of this world, even if I do say so myself.
Orange and Mango Spring Cupcakes
- 6 T/s Butter Melted
- 4 Eggs
- 6 T/s freshly squeezed orange
- 2 oranges, zest only
- 2 cups SR flour
- 1 ½ cups sugar
Mango Ganache Ingredients:
- 200gm White Chocolate
- 3 T/s Mango Syrup
- 1/3 cup Mango Syrup
- 1 pkt white fondant
- pink food colouring
Mango Syrup should be made ahead of time and cooled in the fridge. The Mango Syrup recipe accompanies this delicious Cheesecake Ice Cream.
- Preheat oven to 180C/355F.
- Add all the dry cake ingredients to a bowl.
- Add all the wet cake ingredients to the bowl of dry ingredients, and mix together by hand.
- Spoon mixture into cupcake papers and bake for approximately 10- 20mins (depending on size).
- To make the ganache, warm white chocolate in the microwave for 1min, stir and add the mango syrup, return to the microwave for 30 seconds or until mixture is fluid when stirred.
- Cool the cupcakes on a wire rack.
- Once cooled, cut a circle from the top of the cakes and scoop out about 1 teaspoon of cake.
- Using the mango syrup add about 1/3 of a teaspoon to each of the cupcake cavities.
- Take a teaspoon of the ganache and fill the cupcakes to the top. Try to ensure you have a smooth flat surface.
- Open the prepared fondant and divide into 2 balls. One twice the size of the other. Set the smaller ball aside.
- Roll out the larger ball of fondant until 4-6mm thick and cut into circles, using a fluted biscuit cutter, that are slightly bigger than the cupcakes.
- Gently cover each of the cupcakes with the fondant.
- Sprinkle 2-3 drops of pink colouring over the smaller ball of fondant. Knead the colour through the fondant until you achieve even pink colouring, add more colouring if desired.
- Roll out the pink fondant 4-6mm thick and using a flower cookie cutter to cut flowers for each of the cupcakes.
- With the remainder of the white fondant cut a smaller flower.
- Using the pink fondant roll a ball to form the centre of each flower.
- Assemble the flower in the centre of each of the cupcakes.
Why spring cupcakes? They weather has been perfect for picnicking, and I loved the idea of a citrusy cupcake with a spring time flower on the top to celebrate the start of my favourite time of year.
Please tell me, what sweet treat do you like to take on a picnic?