Mango lassi is great. Cupcakes are also great. So I thought it would be fun to put them together and make mango lassi cupcakes.
THE FLAVOUR OF THESE CUPCAKES WAS AMAZING, and the smell was so good.
I feel like cupcakes are never really described as refreshing, but these felt refreshing, I loved them.
What makes these mango lassi cupcakes?
If you’ve never heard of, or had mango lassi before, it is a drink that is very popular in Pakistan and India.
It’s usually made with mangos, plain yoghurt, and some milk. Cardamom is also added for flavour.
It just a nice, refreshing sweet drink.
For this recipe, my goal was to take the flavours of mango lassi and add them to the cupcakes. I would say that the main flavours of mango lassi are mangos and cardamom.
So I added cardamom powder to the cupcake batter, for the cardamom flavour. Then for the mango flavour, I made a mango curd and filled the cupcakes with this.
To finish them off, I topped them with whipped cream and added mango pieces.
Then I also bought some mini pipettes from Amazon. I made a mango lassi and filled the pipettes with this. This is optional, you don’t need to do it at all, but it was a nice addition.
Now you’ve got mango lassi cupcakes!
The mango curd
The first thing we are going to make is the mango curd, just because this takes the longest to cool down and thicken up.
Making mango curd is pretty much the same as making lemon curd. The only difference is that we go lighter on the lemon juice, and then add mango puree or pulp to it.
So to make this, all you need is:
- Mango pulp
- Egg yolks
- Granulated sugar
- Lemon juice
- Unsalted butter
To make it, you just heat all the ingredients, except the butter, over simmering water.
You want to heat this until the mixture thickens slightly. This might take a while, it took around 15 minutes for me. It might not look like it’s thickening, but it will eventually.
Just don’t try increasing the heat to speed up the process, we don’t want the eggs to cook. And also constantly stir, again we don’t want the eggs to cook.
But then after just mix in the butter, push the curd through a sieve, then leave this to chill in your fridge.
Mango pulp or mango puree?
For the lemon curd, I used mango pulp instead of getting fresh mangos and pureeing it.
Here’s the thing, when you use mango pulp for baking or for mango lassi, you know for sure that this pulp is going to have a good flavour and also going to be sweet.
But with mangos, and most fruits, there is no guarantee that they’re going to be good. You could end up with mangos that are not very sweet, or have a disappointing flavour.
So for this recipe, I found it best to just use mango pulp from a can instead. This way I could get good flavour and sweetness in the curd. And also it’s so much easier, you don’t need to peel, chop and puree a bunch of mangos, you can just open a can.
However, if you have great juicy flavourful mangos, you of course can use this. Just puree them and make sure you have 300g of puree.
By the way, I used the ‘KTC Kesar Mango Pulp’, but you can use whichever one you like or can find.
The cupcake batter
So for the cupcake batter, all I did was make a regular vanilla cupcake batter, but I added cardamom powder to it.
Side note, I LOVE CARDAMOM POWDER, it’s a great ingredient, I added it to a lot of desserts just for extra flavour.
I digress, here are the ingredients I used to make this cupcake batter:
- Unsalted butter – we’re using self-raising flour for these cupcakes, a lot of self-raising flours already have salt in them. So it’s best to use unsalted butter so that cupcakes don’t end up too salty.
- Oil – for moisture. I use vegetable oil, but any flavourless oil works.
- Sugar – I used a mixture of both granulated sugar and brown sugar. I added the brown sugar just for some extra flavour and moisture.
- Cardamom powder – for flavour.
- Vanilla extract – also for flavour.
- Self-raising flour – I find it easier to just use self-raising flour for cupcakes, but I will talk about how to use plain/all-purpose flour in the next section.
- Milk – whole milk is best to use.
There are a few ingredients that I used for the cupcake batter that I typically get asked for substitutions for.
So let’s talk about them:
Cakes typically need some kind of fat in them. This can either be butter or oil.
Butter adds flavour, whereas oil adds moisture.
When it comes to vanilla cakes and cupcakes, I like to use a mixture of both, just so that I can get good flavour AND good moisture.
But if you wanted to leave the oil out and only use butter, you could.
In the recipe card below, it says to use 125g of butter and 125ml of oil. If you are leaving the oil out, use 250g of butter instead.
The brown sugar
Like I mentioned, I used a mixture or regular white sugar and brown sugar.
I used light brown soft sugar.
I used this just for some extra flavour, I think the slight caramely flavour that brown sugar gives goes well with the cardamom flavour.
But if you didn’t have brown sugar, you can just use white sugar.
Just like the butter, use 250g of granulated sugar, instead of 125g.
The self-raising flour
If you don’t have self-raising flour, or live in a place where it’s not easy to find, plain/all-purpose flour works too.
Use the same amount but mix 2.5 teaspoons of baking powder and 1/4 teaspoon of salt into it.
The whipped cream
This is the last thing we needed to make.
I wanted these cupcakes to be light and refreshing, so I decided to top them with some whipped cream.
If you wanted to use buttercream, or anything else, you could. But I went with whipped cream.
You only need 3 ingredients for this:
- Double cream – also known as heavy cream. If you live in a place that doesn’t have this, whipping cream works too.
- Icing sugar – also known as powdered sugar. In the recipe card, I’ve said to use 200g. This amount is adjustable, if you want a less sweet whipped cream, add less sugar. Or if you want a sweeter one, add more.
- Vanilla extract – for flavour.
To make this, all you need to do is whip these 3 ingredient together until you get firm peaks.
How to fix over whipped cream
Try not to over whip this cream, as soon as you get firm peaks, stop whipping it.
If you over whip it, it will end up too thick and it won’t be very smooth. This will make it difficult to pipe it onto the cupcakes.
If you do over whip it though, DON’T WORRY it’s very easy to fix.
All you need to do is add some un-whipped cream into this, and whisk this in. Keep repeating this until it goes back to being smooth and having firm peaks.
The only time where this won’t work is if you have over whipped it to a point where the cream has turned into butter. So try not to get to this point.
Now that everything has been made, you can put the cupcakes together.
Just cut a hole in the centre of the cupcakes and fill this with the mango curd. Then you can decorate however you want.
Storing these cupcakes
This recipe makes around 12-15 cupcakes.
If you have any cupcakes leftover, these need to be stored in the fridge, because of the whipped cream.
So just put them in an air tight container and place them in them fridge. They will last in there for about 3-4 days.
The mango lassi
I just wanted to quickly talk about the lassi that I used for the pipettes.
I didn’t follow a recipe for this, all I did was blend some mango pulp, yoghurt, milk and cardamom powder together. I just did this to taste.
If you wanted it to be sweeter, you could also add some sugar or honey.
There are a lot of recipes online for mango lassi. If you did decide to add the pipettes to the cupcakes, you could follow one of those. But honestly, I say just make it to taste. You don’t really need a recipe.
Side note, I like mango lassi that is on the thicker side, but for the pipettes, you do need it to be thinner. Otherwise it will be too hard to fill the pipettes with it. So use extra milk!