Eggless Mango Cupcake


A new post for Mango lovers.....Eggless Mango Cake / Cupcakes!

Mango season is here...and it's once a year opportunity to get your hands on maximum mangoes you can!!
I go crazy when its May end,thinking that in June I will not get good variety of Mangoes...so I stock them in many forms in refrigerator.

I don't think, that there would be anyone who does not like mango..well I love mango to such an extent that I can skip food and stay on mango,mango milkshakes,mango ice-cream for days :)

During mango season my food is fixed...no matter what I cook,whether its vegetarian or non-vegetarian,I eat  mangoes for lunch and for dinner that too some times 4 mangoes a day :) :)

These cupcakes are best,as these are full of mango flavor, that too real mango and taste very flavorful. You can try making them with canned pulp or puree.
They are best when consumed on same day or keep them up-to  max next day and consume, but I think they will loose that mango flavor if not consumed for long.

You can make cake also instead of cupcakes.
Try my recipe of Mango Ice-Cream too.
Enjoy the cakes!


Eggless Mango Cake Cupcake Mango Recipe Eggless Recipe Tea -time snack Easy Recipe





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Eggless Mango Cake / Cupcake
Ingredients
  • 1/2 Cup + little more as per choice, for more pulpy cake texture Mango Pulp / Puree (Canned / Fresh Homemade)
  • 1/2 Cup (try adjusting this as per mango sweetness) Sugar
  • 1/2 Cup Butter,unsalted
  • 3/4th Cup Maida / All Purpose Flour
  • a pinch Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4th Cup Milk
  • 3/4th Teaspoon White Vinegar
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 6 Servings





Tips:

  • I used here fresh made mango pulp. Its thick but you can try making with store bought puree too.
  • The taste will vary with fresh thick pulp and with puree. Since pulp is thick, the final cake or cupcake will have aroma of fresh mango. 
  • They might turn a little dense if kept for more than a day.
  • Its best when consumed in a day or two maximum.
  • Adjust  baking time and temperatures as per individual oven settings.
  • You can also try filling the cupcake liner with batter slightly below rim of the liner as they will not rise much.




Enjoy!!


Prasanna Hede
Prasanna Hede

5 comments:

  1. Hi! I did try out this recipe. But I used mini cupcake pan. My cupcakes did rise and then sunk. What should be the temperature for baking mini cupcakes? Or did I go wrong somewhere else. My ingredients were at room temperature. Please help. Thank you.

    ReplyDelete
    Replies
    1. No problem. You can see in my pic they did not rise much either....The cupcake liner is having cake upto some height not above the liner level. So its OK. ..no need to worry.how did the texture turn out?

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    2. I have also added a new tip in the "Tip" section to try filling the batter slightly below the liners. My cupcake liners were huge.

      Delete
  2. Hi,
    I dont have white vinegar, what is the replacement for that?

    Thank you

    ReplyDelete
    Replies
    1. I think you can try using lemon juice...For 1 teaspoon vinegar use 1 teaspoon lemon juice...hope that should work out.but I have not used it so not sure.

      Delete