My daughter has been asking me to bake some cupcakes for a while now. I have lots of mangoes at home. I came across this interesting recipe in the net. Made few changes to that and made this cup cake.I was very delighted with the result. It really was soft, had a melt mouth texture with a lovely mango flavour.

I didn’t want to make it heavy by using any cream or butter frosting. The mango puree itself is rich, smooth and fluffy enough to be used as frosting. This idea came to me when I puréed the mango and was transferring it to bowl. It fell from the spoon as smooth as the whipped cream:)

Ingredients

Mango purée- 1/2 cup + 1 tbsp

Maida – 1/2 cup

Semolina( rava)- 1/4th cup

Castor sugar- 1/4th cup

Olive oil – 1 tbsp ( can use any refined oil)

Yogurt- 1/4th cup

Baking powder- 1/2 tsp

Baking soda- 1/4th tsp

Salt – a pinch

Cardamom powder- 1/4th tsp

For frosting

Chilled mango puree – 1/2 cup

Almond flakes for garnish

Method

Preheat oven to 190 deg cel.

Grease the cup cake moulds and keep it ready.

Sieve together maida, baking powder, baking soda and salt twice. Add the semolina and mix well.

Beat together oil, yogurt, mango purée, sugar and cardamom powder well.

Add the maida and semolina mixture to this

and mix well again.

Transfer the batter to the greased cupcake moulds till its 3/4th filled.

Bake in a preheated oven at 190 deg cel for 25-30 mins.

Remove, unmould and cool the cake completely.

Frost the cake with chilled mango puree, sprinkle almond flakes on top and serve:)