Eggless Mango Cupcakes Recipes

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NO-EGG MANGO CUPCAKES



No-Egg Mango Cupcakes image

Eggless mango cupcakes, very soft, delicious, spongy, and rich in taste as well as flavor. The best evening dessert or snack best accompanied with tea. Try at your home today...

Provided by Anubalas Kitchen

Categories     Desserts     Cakes     Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 13

½ cup maida flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
¼ cup semolina flour
½ cup mango puree
1 tablespoon mango puree
¼ cup plain yogurt
¼ cup white sugar
1 tablespoon olive oil
¼ teaspoon ground cardamom
½ cup chilled mango puree
¼ cup sliced almonds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
  • Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
  • Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
  • Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

Nutrition Facts : Calories 76.2 calories, Carbohydrate 13.1 g, Cholesterol 0.3 mg, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 7.6 g

EGGLESS MANGO CUPCAKES



Eggless Mango Cupcakes image

Make and share this Eggless Mango Cupcakes recipe from Food.com.

Provided by Prasanna Hede

Categories     Mango

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup mango pulp
1/2 cup sugar
1/2 cup butter, unsalted
3/4 th cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 th cup milk
3/4 th teaspoon white vinegar

Steps:

  • 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.

Nutrition Facts : Calories 208.8, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 326.6, Carbohydrate 18.9, Fiber 0.2, Sugar 18.5, Protein 0.3

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