When your oven gives up on you and you have to stay idle for days, while waiting for your new stove, your mind starts planning… flavors combinations, recipes, ingredients, and the creativity soars. Sometimes the results are not as we imagined,
These cupcakes batter were inspired by the British coffee walnut cake – I used buttermilk instead, and I apologize to purists for it. I also had some mango puree in my freezer – I buy Boiron purees when available, either on Amazon or at the Webstaurant Store, but you can puree fresh mango instead – and I wanted to spice it up with some rum for a filling. Lastly, I had used a wonderful salted caramel Swiss buttercream by Sweet + Savory for a cake that I had baked for a friend, and it was so good that I wanted to use it again, and share it with you.
The recipe requires a few steps, but they are all worth it, believe me! The salted caramel sauce for the buttercream is the same one I used to dress up my brownies, so if you have some leftover you can use it there. And I usually freeze any leftover buttercream up to two months. In addition, the mango rum curd can be used to fill any tart you like to bake in the next week or so – just keep it refrigerated until then.