Eggless Mango Cupcakes

Eggless Mango Cupcakes

Ingredients:

Dry:

1 1/2 cups All Purpose Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cardamom Powder

Sift all the ingredients into a bowl and set aside.

Wet:

In another bowl, beat together until well-mixed:

1 1/2 cups Mango Pulp or Puree(store bought works too) check the sugar content though..

1/3 cup Canola Oil

1/3 cup honey

1 tsp Pure Vanilla Extract

¼ chopped pecans or walnuts ur call....coat with flour so that they don't sink in batter

Kitchen Equipment/Utensils:

Mixing Bowls, Whisk, Spatula, Knife, Oven safe muffin pan.

Cooking Method:

Add the dry ingredients to the wet ingredients and mix with a whisk just until you have a smooth batter. Do not over mix or over beat. fold in the nuts. 

Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. 

Pat the pan on a kitchen towel to remove air bubbles. 

Bake in a preheated 180 C/ 350 F oven about 25 minutes + 2-3 minutes give or take or until a toothpick inserted in the center comes out 

Tips:

Serve Prefer fresh homemade mango puree. 

If using store bought puree reduce sugar content. 

You can replace with any sweet pulpy fruit. 

Mango butter cream: 2/3 Cup Heavy cream, 1/2 Tsp vanilla extract, 2 Tbsps Sugar, 1/3 Mango puree.