Eggless Mango Cupcakes

This mango season if you have some ripe mangoes at home, do try out these amazing mango cupcakes. It is so easy to make and they are eggless!

EGGLESS MANGO CUPCAKES

Prep time 15 mins | Makes 15 cupcakes | Baking time 20 mins

Ingredients 

• Maida - 1.5 cups (210 gms) 
• Baking powder - 1.5 tsp 
• Baking soda - 1/2 tsp 
• Milk - 3/4 cup (180 ml) 
• Vinegar - 1 tsp 
• Sugar - 1 cup (or 3/4 cup) 
• Oil - 1/2 cup (120 ml) 
• Mango pulp 1/3 cup (80 gms) 
• Cardamom powder - 1/4 tsp 
• Salt - 1/8th tsp 

Frosting 

• Whipping cream - 100 gms 
• Vanilla - 1/4 tsp 
• Icing sugar - 1 tbsp 
• Yellow food color - 3 drops
• Mango pulp - 2 tbsp 
• Mango filling -as needed  

Watch the video

Method

1. Pre heat the oven to 180 degrees C for 15 mins.

2. Sift the dry ingredients (maida, baking powder, baking soda, cardamom powder and salt) three times.

3. Add the vinegar to warm milk, mix well and set aside. This will make the buttermilk.

4. Add the buttermilk to a bowl, add the oil and sugar and mix well.

5. Add the mango pulp and mix well.

6. Add the dry ingredients into the wet ingredients and gently fold to form a smooth lump free batter.

7. Line a muffin tray with paper liners. Fill the batter in each liner, fill only to half the liner.

8. Bake in the pre heated oven for 20-22 mins or until a skewer comes out clean.

9. Let the cupcakes cool down.

Frosting

1. To the cold whipping cream, add the vanilla and icing sugar. Whip for 2 mins till soft peaks are formed.

2. Add the mango pulp and beat till stiff peaks are formed.

3. Add 3 drops of yellow food color while whipping the cream.

4. Add the whipped cream to a piping bag fitted with a nozzle and refrigerate the cream till needed.

Assemble

1. Scoop out a little of the cupcake from the center and fill it with fresh mango pulp.

2. Cover it again with a bit of the cupcake.

3. Decorate the cupcakes with the whipped cream.

4. Place few fresh pieces of mango on the cupcakes for decoration.

Notes

1. You can use mango essence if you have it.

2. While making the mango pulp, just grind fresh mango pieces. If the mangoes are very tart then add some sugar while making the mango puree.

STEP BY STEP PREPARATION

1. Pre heat the oven to 180 degrees C for 15 mins.

2. Add the vinegar to warm milk, mix well and set aside. This will make the buttermilk.

3. Sift the dry ingredients (maida, baking powder, baking soda, cardamom powder and salt) three times.

Add baking powder to the maida

Add baking soda

Add cardamom powder

Add salt

And sieve 3 times.

4. Add the buttermilk to a bowl, add the oil and sugar and mix well.

5. Add the sugar.

6. Add the oil.

7. Mix well.

8. Add the mango puree and mix well.

9. Add the dry ingredients into the wet ingredients and gently fold to form a smooth lump free batter.

10. Line a muffin tray with paper liners. Fill the batter in each liner, fill only to half the liner.

11. Tap the tray on the counter to remove air bubbles and bake in the pre heated oven for 20-22 mins.

12. Let the cupcakes cool.

13. Add icing sugar and vanilla to the whipping cream.

14. Whip for 2 mins till soft peaks are formed.

15.  Add the mango pulp and beat till stiff peaks are formed.

16. Beat till stiff peaks are formed.

17. Add yellow food color (optional)

18.  Scoop out a little of the cupcake from the center and fill it with fresh mango pulp.

19. Cover it with a small piece of cupcake.

20. Frost the cupcakes as you prefer.

21. Decorate with fresh mango pieces.

BIBLE BLESSING  - THE LORD WATCHES OVER ALL WHO LOVE HIM. PSALM 145:20

Until next time,

Share this post if you found it useful!

Tweet