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FareShare Gazette Recipes -- February 1999 - A's



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Ancho Chile Devil's Food Cupcakes With Mango Ice Cream

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                     *  Exported from  MasterCook  *
          Ancho Chile Devil's Food Cupcakes With Mango Ice Cream
Recipe By     : Chocolatier Magazine
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MANGO ICE CREAM
   9      large         egg yolks
   1      cup           granulated sugar, divided
   1 1/2  cups          milk
   1 1/2  cups          heavy cream
   2                    ripe mangos
                        DEVIL'S FOOD CUPCAKES
   1 1/2  cups          cake flour (not self rising)
   1      teaspoon      baking soda
     1/2  teaspoon      salt
     1/2  cup           unsweetened, non alkalized cocoa powder
   3      tablespoons   ancho chile powder **
     1/4  teaspoon      cayenne pepper
  10      tablespoons   unsalted butter, at room temperature
   1 1/2  cups          granulated sugar
   3      large         eggs
     1/2  cup           buttermilk
     1/2  cup           hot coffee
   1      teaspoon      vanilla extract
                        CHOCOLATE FROSTING
   8      ounces        semisweet chocolate, finely chopped
   1      cup           heavy cream
   2      ounces        macadamia nuts, chopped & toasted
                        fresh mango slices
YIELD: 12 cupcakes
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 
** 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 puree 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 manufacturer's instructions,
adding the chilled mango puree 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 375F.  
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 mixed, 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, folding in one third of the dry mix and then the rest of the 
buttermilk and coffee, plus the vanilla extract. Finally, fold in the
remaining dry mix.
5. Spoon the batter into the muffin cups, filling each cup only 
halfway.  Bake for 18 to 20 minutes, or until a tester inserted into 
the center of a cupcake comes out clean. When cool enough to handle, 
transfer the cupcakes to a wire rack and cool completely.
Make the chocolate frosting:
1. Place the chocolate in a medium bowl. In a small saucepan, set over
medium heat, bring the cream to a boil. Pour the hot cream over the 
chocolate.  Let the mixture stand for 30 seconds to melt the chocolate. 
Gently whisk until smooth. Let the frosting cool and thicken slightly 
before icing the cupcakes.
2. Spread a thick layer of frosting onto each cupcake. Sprinkle the top 
of each cupcake with the toasted, chopped macadamia nuts. To serve, 
place a cupcake in the center of each dessert plate. Arrange 3 small 
scoops of the mango ice cream around each cupcake and garnish with 
mango slices.
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