Mango Grapefruit Castella Cupcake Recipe

Instructions

Mango Puree

1. Simmer the mango, sugar and lemon juice in a saucepan until thickened, transfer to a bowl and leave to cool.

Cupcakes

2. Place the bowl with the eggs over a saucepan of simmering water.
3. Add the sugar and vanilla extract and cook, stirring constantly, until the temperature reaches 40 degrees.
4. Remove the bowl from the pot and place the bowl with the butter and milk on top and heat to medium.
5. Whisk the egg wash to a fine, stiff peak and fold in the mango puree.
6. Sift in the flour and mix it in, then add a little of the batter to the bowl with the butter and milk and mix.
7. Add it all to the main batter and mix evenly.
8. Fill the cupcake tins about 90% full and bake in a 170 degree oven for about 22 minutes.
9. Leave to cool and then dig out the center of the tops slightly.
10. Remove the grapefruit zest from the cupcakes and peel off the flesh.

For the cream

11. Whip the fresh cream with the condensed milk.
12. Fold in the grapefruit pulp.
13. Squeeze the mango puree into the cupcakes, squeeze the cream and organize the cream.
14. Drizzle the mango puree over the cream and top with grapefruit pulp.