A classic Red Velvet cupcake gets a makeover

Sweeten up your Valentine’s Day with a batch of Mango Red Velvet Cupcakes following this handy recipe from Jean-Marc Gaucher, Executive Pastry Chef of The Mira Hong Kong.

Red Velvet Cupcake

Makes 8 cupcakes

Ingredients:
60g butter
50g whole egg
10g Valrhona cocoa powder
150g sugar
50g cake flour
½ tsp red food colouring
½ tsp vanilla extract
160g plain yoghurt
2g salt
2g baking soda
6g baking powder
5g white vinegar

Method:
Use a mixer to combine butter and sugar for five minutes, then add the egg until texture is smooth. Add yoghurt, red colouring, vanilla extract and salt, then mix it for an additional five minutes. Sieve flour, baking powder, baking soda and cocoa powder together; pour it in the egg mixture and fold it in by hand using a spatula. Pour the cupcake mix into cupcake holders and bake at 170°C for around 20 minutes until lightly golden in colour.

Mango Jelly Cubes

Ingredients:
400g fresh mango
50g sugar syrup
1 vanilla pod
½ lime
4 gelatin leaves

Method:
Boil a simple sugar syrup (100g water, 50g sugar) with the vanilla pod for eight minutes. Then, remove the vanilla pod and blend with fresh mango and lime juice. Soak gelatin in cold water for 15 minutes, strain it and melt it, then add it to the mango puree and let it set in the fridge for one hour. When it’s set, cut into 1cm by 1cm cubes.

White Chocolate Mango Cream

Ingredients:
25cl fresh cream
20g white sugar
10g cocoa butter
1 gelatin leaf
15g Valrhona white chocolate
30g fresh mango puree

Method:
Melt the cocoa butter and white chocolate in a double boiler. Whip fresh cream and sugar together until it becomes firm in texture. Soak gelatin in cold water for 15 minutes, strain it and melt it for 20 seconds in the microwave. Add the melted gelatin in a warm mango puree then blend it, ensuring that all ingredients are at the same temperature – 35°C. Mix chocolate with mango puree and add it into the whipped cream. Refrigerate the cream overnight before using it. To decorate, pour the cold white cream into a piping bag with a star nozzle. Pipe the cream on top of the cupcake, then add the mango cube jelly and some chocolate for decoration.

Photography: Edgar Tapan
Art direction: May Lau
Styling: Soraya Froissart