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:)
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
Chilled mango puree – 1/2 cup
Almond flakes for garnish
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:)
2 thoughts on “Eggless Mango Cupcakes”
Anu, you are truly inspiring. Want to buy an oven to try this. Cup cakes look really yummy
Thank you so much Jayashree:)
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