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1
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly.
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2
Remove from heat and infuse for 30 minutes.
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3
Remove ginger just before using.
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4
For the cupcakes:
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5
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
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6
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
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7
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended.
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8
Add some of the water to batter then some of the dry ingredients to the batter.
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9
Continue alternating with the water and flour until everything is added and smooth.
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10
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
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11
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes.
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12
Remove from the oven and brush the tops liberally with some of the ginger syrup.
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13
Allow cupcakes to cool prior to frosting.
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14
For the caramelized mango buttercream:
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15
Heat 2 tablespoons of butter in large saute pan over high heat.
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16
Add the honey and the mangoes and cook until caramelized and soft.
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17
Transfer to a food processor and process until smooth.
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18
Pass mixture through a medium mesh strainer into a bowl.
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19
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
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20
In a nonstick saucepan, combine the sugar and corn syrup.
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21
Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer.
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22
Immediately pour the mixture into a buttered measuring cup to halt the cooking.
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23
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds.
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24
Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
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25
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece.
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26
When all of the butter has been blended in, add the vanilla and slowly add the mango puree.
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27
Continue beating until combined.
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28
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.
