Mango Lemon Meringue Cupcakes

For the Cupcakes

Preheat the oven to 350F and line a muffin tin with 10-12 paper liners.
In a small food processor or blender, add mango cubes (measured cubed), yogurt, and vanilla. Puree until smooth.
In a stand mixer fitted with a whip attachment (or by hand), beat together sugar, stevia, and egg.
Drizzle in oil.
Add in pureed mango, yogurt, vanilla mix.
In a small bowl, sift together dry ingredients.
Fold into mango mixture. It will be very thick!
Using a 1/4 cup, scoop batter out into prepared tray.
Bake for 14-16 minutes. The cupcakes are done with a toothpick can be inserted and comes out clean; or spring back in the centre after being gently pressed.
Allow to cool.

For the Lemon Curd (can be made day before)

Cream together butter, sugar, and stevia in a stand mixer fitted with a paddle attachment.
Add in lemon zest.
Whisk in eggs.
Add lemon juice and salt.
When homogeneous, move mixture into a medium sauce pan. Set the stove to medium heat. Stir the curd constantly until it becomes thick. This will take about 8-12 minutes.
Once thick, place in a bowl or jar and set in fridge. Allow to cool (3-4 hours, or overnight).

For the Meringue Frosting

In a large glass bowl, whisk together egg whites, sugar, vanilla and salt.
Bring a pot of water over medium heat to a simmer on the stove top.
Place glass bowl over water on stove top. Stirring occasionally until the mixture reaches 160F (about 8 minutes).
Pour mixture into the bowl of a stand mixer fitted with a whip attachment. On medium speed, whisk the egg mixture. Slowly bring the speed up to medium high. Mixture will become white, thick, and glossy. When it can hold stiff peaks, stop the whip, and scrap down with a spatula. This will take 5-7 minutes.

To Assemble

Using a cupcake punch or a knife - cut out small holes in each cupcake (about 1.5cm diameter).
Scoop in about 2 tsps - 1 tbsp of lemon curd.
Top the cupcake with a mound of frosting. Use a spoon to gently press down, and pull up to create unique peak patterns.
Using a kitchen torch, toast the frosting onto each cupcake.
Enjoy!

For The Cake

3/4 Cup Mango chunks (thawed if frozen)

1/3 Cup greek yogurt

1 tsp vanilla

1/3 Cup sugar

1/3 cup stevia or splenda

1 egg

3 Tbsps oil

1 1/2 Cups flour

1/2 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

For The Filling

Zest from 1 1/2 lemons

1/2 Cup sugar

1/4 Cup stevia or splenda

1/2 cup butter at room temperature

1/4 cup lemon juice

2 eggs

A pinch of sea salt

For the Frosting*

2 egg whites

1/3 Cup + 1 Tbsp sugar

1/2 tsp vanilla

1/4 tsp sea salt

*Frosting adapted form Flour