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Gingerbread Cupcakes With Caramelized Mango Buttercream Recipe

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Bobby Flay on Food Network
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dessert vegetarian memorial day

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Ingredients for 12 servings

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

3/4 cup dark brown sugar

1/4 cup candied ginger, finely diced

2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces

1 to 2 tablespoons honey

1 3/4 cups all-purpose flour

2 tablespoons unsalted butter

3/4 cup sugar

1/4 teaspoon ground cloves

2 large eggs

3 ripe mangoes, peeled, pitted and coarsely chopped

1/2 stick unsalted butter, melted

6 egg yolks

6 tablespoons black strap molasses

3/4 teaspoon baking soda

1 tablespoon pure vanilla extract

3/4 cup water

1 tablespoon ground ginger

1 cup water

1/2 cup light corn syrup

1 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

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