Eggless Mango Cupcakes

Recipe by Prasanna Hede
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat the oven / microwave convection oven, at 180c / 356f.
  • First in a mixing bowl,add mango pulp.
  • I used homemade pulp, which is very thick and no water/milk added.
  • If you use canned then it will be little liquidy but should be fine.
  • To this add sugar.
  • If you use granulated sugar then beat well till sugar dissolves.
  • If you are using icing/caster then no much need of beating this.
  • To this add butter,mix well till its well incorporated.
  • Now,add the sieved maida and milk to this,in batches till a nice smooth batter is formed,no lumps.
  • Add salt,baking soda and baking powder to this.
  • Mix once.
  • No need to beat this mixture now.
  • Add the white vinegar.
  • Mix once.
  • Grease the cupcake/cake tin with cupcake liner/parchment paper.
  • Pour the cake batter.
  • Tap the baking tin/mould on kitchen counter to rease any air bubbles.
  • Bake the cupcake for the first 8 minutes at 180c and then bake at 160c for 15 minutes or till they are done.
  • When filling the cupcake liners,pour batter till 3/4th height of the liner.
  • For cake,tent the baking pan with aluminum foil and bake for the first 10 minutes at 180c.
  • Then bake at 160c for next 25 to 30 minutes or till done.
  • Let it cool completely.
  • Enjoy with tea or coffee!
  • Taste best when served and consumed on the same day.