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Ingredients

Mango Chutney Curd:

• 8 ounces egg yolks (about 8 large egg yolks)
• 8 ounces granulated sugar
• 8 ounces mango chutney, divided
• 4 ounces mango nectar
• 6 to 8 ounces unsalted butter, at room temperature, cut into chunks
• 1 ripe Alphonso or Champagne mango, peeled and chopped finely

Cupcakes:

• 1 1/2 sticks unsalted butter, at room temperature
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 3 teaspoons coriander powder
• 1/2 teaspoon kosher salt
• 1 cup brown sugar
• 1 cup granulated sugar
• 3 whole large eggs plus 1 egg white
• 1/2 cup milk
• 1/3 cup mango juice concentrate
• 1/3 cup mango nectar
• 2 teaspoons vanilla extract
• 1 tablespoon vegetable oil
• Sweetened Condensed Milk Whipped Cream, recipe follows
• Dried Mango Star Garnish, recipe follows

Description

Food Network Invites You To Try This Mango Coriander Pound Cake Cupcakes With Mango Chutney Filling And Sweetened Condensed Milk Whipped Cream Recipe From Cupcake Wars .

Food Network