Mango Coriander Pound Cake Cupcakes With Mango Chutney Filling And Sweetened Condensed Milk Whipped Cream Recipes
MANGO-CREAM CUPCAKES
Prepare to be declared the winner of the next block-party bake-off! These moist and luscious cupcakes open to reveal a creamy mango filling.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
- Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Top with mangos just before serving.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.956 g
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