Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream

Ingredients

• 3 teaspoons double-acting baking powder 
• 1 cup brown sugar 
• 3 teaspoons coriander powder 
• 3 large eggs plus 1 egg white whole
• 8 ounces egg yolks ( 8 large egg yolks)
• 3 cups flour all-purpose
• 1 cup granulated sugar 
• 8 ounces granulated sugar 
• 4 cups heavy cream cold
• 0.5 teaspoon kosher salt 
• 1  champagne mango ripe peeled chopped finely
• 1 package mangos dried sweetened
• 8 ounces mango chutney divided
• 0.3 cup apricot-mango nectar 
• 4 ounces apricot-mango nectar 
• 0.5 cup milk 
• 0.3 cup mango juice concentrate 
• 1 pinch salt 
• 14 ounce condensed milk sweetened canned
• 1.5 sticks butter unsalted at room temperature
• 6 ounces butter unsalted cut into chunks at room temperature
• 2 teaspoons vanilla extract 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• mixing bowl
• wire rack
• pot
• blender
• toothpicks
• cookie cutter
• stand mixer
• stove
• muffin liners
• rolling pin

Directions

1. For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
2. In a medium stainless steel bowl, whisk the egg yolks and sugar until combined.
3. Add 4 ounces of the mango chutney and the mango nectar.
4. Whisk until combined.
5. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer.
6. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
7. Take the mixture off the stove.
8. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
9. For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
10. In a small saucepan, heat the butter on low until just melted. Set aside.
11. In a large mixing bowl, sift together the flour, baking powder, coriander and salt.
12. Add the sugars and whisk until all the dry ingredients are combined.
13. In a separate bowl, whisk the eggs and egg white until lightly beaten.
14. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
15. Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined.
16. Add the oil and continue to mix until all are incorporated.
17. Pour back into the large bowl of batter. Fold in until incorporated.
18. Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
19. Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
20. Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star
21. Garnish.
22. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
23. In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
24. Turn the mixer to low speed and slowly pour in the condensed milk.
25. Add the salt.
26. Mix until firm peaks form. Do not over-mix.
27. Use a small rolling pin to flatten a few pieces of dried mango.
28. Cut out 24 stars with 1/2-inch star shaped cookie cutter.