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...

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

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

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  • 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.

Editor's Note:

Maida flour is a finely milled wheat flour used in Indian cooking. You can substitute cake flour.

Nutrition Facts

76 calories; protein 1.3g; carbohydrates 13.1g; fat 2.3g; cholesterol 0.3mg; sodium 63.6mg. Full Nutrition
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