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Activity Info
laptop_mac Live Virtual Activity
cake 10 - 13 year olds
date_range Aug. 24, 2021
access_time 12:30 p.m. - 1:15 p.m. Eastern Time
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local_offer Free

English

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This activity occurred in the past and is now expired
Virtual Cooking Class: Mango Cupcakes

Virtual Cooking Class: Mango Cupcakes

Cooking & Baking

A fruity cupcake for any special occasion or everyday indulgence. Cook along from home with the UBS Virtual Cooking School!

Join us to make the mango-iest cupcakes in the land. Mango puree (buy or make your own) comes through in the cake, filling and frosting! Chef will walk you through the process in this fun free 45 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at Veronica-Za.Flores@ubs.com or Cari at CarolineMarie.Baumgartner@ubs.com with any substitution questions.

Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.

Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.

Please note: This is a virtual internal event for UBS employees only.

 

Triple Mango Cupcakes

 

Ingredients

For The Cupcakes

• 1 and ⅔ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 tablespoon vegetable oil

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• ¾ cup mango puree

For The Frosting

• ½ cup unsalted butter, softened

• ½ cup cream cheese, softened

• 1 cup pureed mango OR ½ cup mango jam

• 1 teaspoon mango extract, optional

• 2-3 cups confectioners' sugar

For The Filling

• ½ cup fresh mango puree

• 4 tsp sugar

• 1 Tbs lime juice

• ½ Tbs corn starch mixed with 1 Tbs cold water

 

Equipment

• Cupcake pan with liners or greased

• Medium bowl

• Stand mixer with bowl and paddle attachment or hand mixer with bowl

• Whisk

• Flexible spatula or wooden spoon

• Cookie scoop or large spoon

• Small pot

• Small bowl

• Medium bowl with ice bath or tray and fridge space (if wanting to cool filling quickly)

• Wooden spoon with thick handle or dowel or small spoon

• Piping bag or Ziploc bag

• Second piping bag with tip or spreading knife

 

Instructions

1. To make the cupcakes: Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk.

3. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, oil, and sugar together until well combined and fluffy. Beat in the eggs, one at a time. Beat in half the flour mixture, then the mango puree, and then the rest of the flour mixture. Beat until the batter is smooth, scrape down the sides as needed.

4. Divide the batter evenly among the prepared muffin cups. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and place them on the wire rack to cool completely.

5. To make the filling: Combine the puree, sugar, and lime juice in a pot and heat it over medium heat until it bubbles. Add the corn starch and water mixture a little at a time while stirring. Once the mixture thickens, remove the filling from the heat and transfer to another bowl to cool. To cool quickly: spread on tray and place in fridge or place medium bowl with filling in large bowl filled with ice and water to create an ice bath, stirring occasionally.

6. To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese on medium speed for 2 minutes, until fluffy. Add the mango puree and mango extract and mix to combine. Add the sugar, one cup at a time, mixing on low speed until well combined

7. To assemble: Insert a wooden spoon into the middle of each cupcake and pipe in cooled filling. Spread or pipe frosting on top

Chef Note: This class will be taught as a demo. Please feel free to cook along and finish assembly after class. Have all ingredients and equipment out and ready to go and oven pre-heated if baking

 

Details:

Hosted by UBS Weehawken


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