Summer is here and so are mangoes 🙂 A delicious way to use mangoes would be to make some eggless mango cupcakes! Eat them as is, or serve them with mango flavoured buttercream & mango chunks and you are in a mango heaven!
Mangoes are special – they remind me of my childhood and summer vacations and eating sliced mangoes while making a mess… also eating tonnes of ‘aam-ras‘ (sweetened mango pulp) and ‘amrakhand‘ (strained yoghurt flavoured with mangoes)… no wonder it’s the national fruit of India 🙂
These are eggless mango cupcakes, so might be a little denser than the ones with eggs, but when you taste mangoes in every bite, nothing else would matter anyway 🙂 The cupcakes are vegan, and you can make the frosting vegan too if you use vegan butter/veg shortening instead. The recipe makes 12-14 regular-sized cupcakes.
- 1½ cup of mango puree/pulp can use canned too if fresh is not available
- 80 ml oil ⅓ cup
- 134 g caster sugar
- 1 tsp vanilla extract
- 190 g all-purpose flour 1½ cups
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cardamom powder optional, gives a nice fragrance
- 100 g unsalted butter at room temperature
- 100 g icing sugar sifted
- 1 cup thick mango pulp
Preheat the oven to 180C. Prepare a 12-cupcake tray with liners.
Sift all the dry ingredients (flour, baking powder, baking soda, salt and cardamom powder if adding) in a large bowl and keep aside.
In another bowl, whisk together oil, mango pulp, sugar & vanilla.
Add the wet ingredients to the dry and using a spatula, mix together until just combined. Don’t overmix.
Scoop the batter into the cupcake tray (use an ice cream scoop to make it easier). Bake the cupcakes for 22-25 minutes till a skewer inserted comes out clean.
Remove the tray from the oven and put on a cooling rack for 5 minutes before removing the cupcakes from the tray. Cool the cupcakes on the rack until completely cool.
In a large bowl, beat the butter until pale and fluffy – about 2-3 minutes. You can use a whisk or hand mixer or stand mixer for this.
Add the sifted icing sugar in 2 or 3 batches and whisk them with butter until well combined.
Add the mango pulp and mix together until smooth. Depending on the consistency and the taste, you can add more icing sugar.
- Once the cupcakes are completely cool, using a piping bag and a nozzle of your choice, pipe the buttercream on the cupcakes. Decorate with some mango chunks.
- Make sure the mango pulp is not too watery else it’ll thin out the buttercream.
Some mango titbits for general knowledge –
A fleshy fruit, eaten ripe or used green for pickles etc., of the tree Mangifera indica, the mango is one of the most important and widely cultivated fruits of the tropical world. Its juicy fruit is a rich source of Vitamins A, C and D. In India there are over 100 varieties of mangoes, in different sizes, shapes and colours. Mangoes have been cultivated in India from time immemorial. The poet Kalidasa sang its praises. Alexander savoured its taste, as did the Chinese pilgrim Hieun Tsang. Mughal emperor Akbar planted 100,000 mango trees in Darbhanga, Bihar at a place now known as Lakhi Bagh.
Recipe inspired by holycowvegan