Caramelized Mango Buttercream
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
Heat 2 tablespoons of butter in large saute pan over high heat.
Add the honey and the mangoes and cook until caramelized and soft.
Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
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.
In a nonstick saucepan, combine the sugar and corn syrup. 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.
Immediately pour the mixture into a buttered measuring cup to halt the cooking.
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.
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.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger