Name: No-Egg Mango Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Maida flour - ½ cup; Baking powder - ½ teaspoon; Baking soda - ¼ teaspoon; Salt - 1 pinch; Semolina flour - ¼ cup; Mango puree - ½ cup; Mango puree - 1 tablespoon; Plain yogurt - ¼ cup; White sugar - ¼ cup; Olive oil - 1 tablespoon; Ground cardamom - ¼ teaspoon; Chilled mango puree - ½ cup; Sliced almonds - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - No-Egg Mango Cupcakes

1. Maida flour - ½ cup

2. Baking powder - ½ teaspoon

3. Baking soda - ¼ teaspoon

4. Salt - 1 pinch

5. Semolina flour - ¼ cup

6. Mango puree - ½ cup

7. Mango puree - 1 tablespoon

8. Plain yogurt - ¼ cup

9. White sugar - ¼ cup

10. Olive oil - 1 tablespoon

11. Ground cardamom - ¼ teaspoon

12. Chilled mango puree - ½ cup

13. Sliced almonds - ¼ cup

How to cook deliciously - No-Egg Mango Cupcakes

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

2. Stage

Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.

3. Stage

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.

4. Stage

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.

5. Stage

Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.