It’s Secret Recipe Club reveal time once again. Which means it’s been a month since my blog went ballistic and HostGator tried to shut me down and I almost (yet again) swore that I was just going to stop blogging because I HATE THE TECHNICAL STUFF. Of course that all happened about one hour before my SRC post was supposed to go up. So in case you didn’t see it, last month I served up Arroz con Pollo y Frijoles.
This month I was assigned to the blog Why I Am Not Skinny by Maxcie. The author grew up in South Africa and now lives in Brussels, Belgium, from where she shares restaurant reviews as well as delicious recipes.
I admit that I get very scared by recipes in metric (being your basic American home cook). I had my mathematician husband work out this cake recipe for me. I rounded up or down in some cases, but the cake turned out great so I feel good about it. Instead of a traditional pineapple upside-down cake with brown sugar, this version has homemade caramel and mangoes.
Maxcie used fresh mangoes, but I had a giant bag of frozen chopped ones so I used some of those. I still think it’s impossible to find really ripe mangoes here like you can in Thailand (oh, I still have fantasies about mangoes there!) so I won’t blame you if you decide to use peaches or nectarines instead. But the slight bite of the mango went well with the sweet cake and caramel, and we all enjoyed the cupcakes tremendously!
These adorable cupcakes with a fancy caramel and mango topping are adapted from Why I Am Not Skinny. Like Maxcie, you can also make this into an 8x8 cake and cook for 45-50 minutes.
1/2 c. white sugar
2 T water
3 T butter
1 c. diced mango, fresh or frozen
3/4 c. butter, softened
1 c. sugar
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
Preheat oven to 350F.
Combine 1/2 c. sugar and 2 T water in a small saucepan over low heat. Stir until sugar is mostly dissolved. Bring to a boil over medium heat and let boil without stirring until the sugar turns caramel brown. Remove from heat; add butter and swirl in by shaking the pan. When butter is fully incorporated, pour into 12 muffin cups evenly. Set aside to cool. When slightly hardened, divide mango pieces among the cups, pressing slightly into the caramel.
With an electric mixer, cream together softened butter and 3/4 c. sugar until light and fluffy. Beat in eggs one at a time. In a small mixing bowl, whisk flour, baking powder, and salt. Add to mixer and mix until combined. Carefully add milk and gently stir until the batter is uniform.
Spoon or scoop the batter on top of the mangoes in the muffin cups.
Cook cupcakes for 25-30 minutes, until a tester comes out clean. Let cool for 10-15 minutes, then invert onto a plate or cooling rack.