* 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
GARNISH
2 ounces macadamia nuts, chopped & toasted
fresh mango slices YIELD: 12 cupcakes DIFFICULTY: ** 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
inches ** 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 the 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. - - - - - - - - - - - - - - - - - - | 
