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

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.