Summer is here! Why not enjoy it with some eggless mango cupcakes with mango buttercream :)
Course Dessert
Cuisine Cupcakes
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Author Noopur
Ingredients
Eggless Mango Cupcakes
1½cupof mango puree/pulpcan use canned too if fresh is not available
80mloil⅓ cup
134gcaster sugar
1tspvanilla extract
190gall-purpose flour1½ cups
2tspbaking powder
½tspbaking soda
½tspsalt
½tspcardamom powderoptional, gives a nice fragrance
Mango flavoured buttercream
100gunsalted butter at room temperature
100gicing sugarsifted
1cupthick mango pulp
Some chopped mango chunks for decoration
Instructions
Mango Cupcakes
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.
Mango flavoured buttercream
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.
Notes
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.