| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 12 | Cupcakes | ||
INGREDIENTS
| 9 | lg | Egg yolks |
| 1 | c | Granulated sugar; divided |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Heavy cream |
| 2 | Ripe mangoes | |
| 1 1/2 | c | Cake flour (not self-rising) |
| 1 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Unsweetened; nonalkalized cocoa powder |
| 3 | tb | Ancho chile powder (See Note) |
| 1/4 | ts | Cayenne pepper |
| 10 | tb | Unsalted butter; at room temperature |
| 1 1/2 | c | Granulated sugar |
| 3 | lg | Eggs |
| 1/2 | c | Buttermilk |
| 1/2 | c | Hot coffee |
| 1 | ts | Vanilla extract |
| 8 | oz | Semi-sweet chocolate; finely chopped |
| 1 | c | Heavy cream |
| 2 | oz | Chopped macadamia nuts; lightly toasted |
| Fresh mango slices |
INSTRUCTIONS
MANGO ICE CREAM DEVIL'S FOOD CUPCAKES CHOCOLATE FROSTING GARNISH DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking, cooling, chilling and freezing times. (Allow the ice cream to freeze overnight.) Recipe From: Chocolatier Magazine Special equipment: Two 6-cup jumbo muffin pans, cups 3 1/2 x 1 3/4 inches NOTE: Los Chileros de Nuevo Mexico brand, available at specialty food stores Make the mango ice cream base: 1.In a medium bowl, whisk together the egg yolks and 3/4 cup of the sugar until blended. 2.In a heavy, large non-corrosive saucepan, bring the milk, cream and 1 tablespoon of the remaining sugar to a gentle boil. Remove the saucepan from the heat. Gradually whisk about 1 cup of the hot milk and cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not let the custard come to a boil. 3.Remove the custard from the heat and strain through a sieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic and refrigerate for at least 6 hours or overnight, until very cold. 4.Peel the mangoes and cut the flesh away from the seeds. Put the fruit and the remaining 3 tablespoons of sugar into the bowl of a food processor, fitted with the metal chopping blade, and purée until smooth. Store in the refrigerator until ready to use. Freeze the mango ice cream: 1.Scrape the chilled ice cream base mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions, adding the chilled mango purée for the final minute of churning. Transfer the ice cream to a storage bowl or container and smooth the top. Cover the surface with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight. Make the cupcakes: 1.Position a rack in the center of the oven and preheat to 375 degrees F. Brush the inside of two 6-cup jumbo muffin pans with butter. 2.Measure the first seven dry ingredients and sift together into a bowl. Sift again into another bowl, or onto a piece of parchment or wax paper. 3.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the butter and sugar on medium speed until it appears light and fluffy, about one minute. Add the eggs, one by one, stopping to scrape down the side of the bowl if necessary. Continue beating for 23 more minutes or until the mixture has tripled in volume. Transfer the mixture into a large bowl. 4.Fold one third of the flour mixture into the butter-egg mixture. Add half of the buttermilk and half of the coffee and combine well. Repeat, continued in part 2
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