Thursday, June 23, 2011

Gingered Mango Coconut Crumb-cupcakes with White Chocolate

 Who knew that  Freeze Dried Mangos and 

6 Grain Pancake Mix  could make amazing cupcakes?

Well...I'm here to say that we've had some great success with using the pancake mix for more than just pancakes!  

Here's my recipe:

Gingered Mango Crumb Cakes drizzled with White Chocolate

2 1/2 cup THRIVE 6 grain pancake mix
2 cup Honeyville Freeze Dried Mango (hydrate with 1 cup hot water for 10 minutes)
3/4 cup sugar
4 large eggs (or dehydrated Powdered Egg Whites, hydrated to equal 1 cup of liquid)
2 tsp  pure vanilla
1/2 tsp rum or brandy flavor
1 T ground ginger
1 tsp ground cinnamon

Crumb topping:
2 1/3 cup THRIVE 6 grain pancake mix
1/2 cup coconut oil
2/3 cup sugar
1 tsp ginger
1/2 tsp ground cardamom

Directions: Preheat oven or solar oven to 325 degrees. Lightly oil muffin pans and line with cupcake papers. (Yields 24). In a large bowl, combine the hydrated fruit, oil, sugar, egg, vanilla and flavor. Whisk until well combined.  In a separate bowl combine pancake mix, oats, ginger and cinnamon.  Combine the wet and dry ingredients and mix by hand 100 strokes.  Scoop into cupcake cups, filling half full.  Top with crumb topping. To make crumb topping, combine ingredients for crumb topping until it looks like this:
Top cupcakes. Bake 15-18 minutes until a toothpick inserted in the center comes out clear. I drizzle with 8 oz of melted white chocolate when cooled. 

Chopped toasted macadamia nuts sprinkled on top of the chocolate might make me pass out...

There you go! Another way to use your pancake mix! Enjoy!