Eggless Mango Cupcakes | How to make Eggless Mango Cupcakes

By Prasanna Hede  |  30th Apr 2016  |  
4.4 from 5 reviews Rate It!
  • Eggless Mango Cupcakes, How to make Eggless Mango Cupcakes
Eggless Mango Cupcakesby Prasanna Hede
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

155

5





About Eggless Mango Cupcakes

Yummy and gooey Mango Eggless cupcakes for the mango season.

Eggless Mango Cupcakes, a deliciously finger licking recipe to treat your family and friends. This recipe of Eggless Mango Cupcakes by Prasanna Hede will definitely help you in its preparation. The Eggless Mango Cupcakes can be prepared within 10 minutes. The time taken for cooking Eggless Mango Cupcakes is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Eggless Mango Cupcakes step by step. The detailed explanation makes Eggless Mango Cupcakes so simple and easy that even beginners can try it out. The recipe for Eggless Mango Cupcakes can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Eggless Mango Cupcakes from BetterButter.

Eggless Mango Cupcakes

Ingredients to make Eggless Mango Cupcakes

  • 1/2 Cup + little more as per choice, for more pulpy cake texture Mango Pulp / Puree (Canned / Fresh Homemade)
  • 1/2 Cup (try adjusting this as per the mango sweetness) Sugar
  • 1/2 Cup Butter, unsalted
  • 3/4th Cup Maida/All purpose Flour
  • A pinch of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4th cup Milk
  • 3/4th teaspoon White Vinegar

How to make Eggless Mango Cupcakes

  1. Preheat the oven/microwave convection oven at 180 degrees celsius. Take a mixing bowl, add mango pulp. (I used homemade pulp, which is very thick and no water/milk added.)
  2. If you use canned then it will be in a little liquid form but that should be fine. To this add sugar. (If you use granulated sugar then beat well till the sugar dissolves.)
  3. If you are using icing/caster then there is not much need of beating this. To this add butter, mix till it's incorporated well. Now add the sieved maida and milk to this in batches till a nice and smooth batter is formed with no lumps.
  4. Add salt, baking soda and baking powder to this. Mix once. (No need to beat this mixture now.)
  5. Add the white vinegar and mix it once. Grease the cupcake/cake tin with cupcake liner/parchment paper.
  6. Pour the cake batter. Tap the baking tin/ mould on akitchen counter to release any air bubbles. Bake the cupcake for the first 8 minutes at 180 degrees celsius and then bake at 160 degrees for 15 minutes or till they are done.
  7. When filling the cupcake liners, pour batter till the 3/4th height of the liner. For the cake, tent the baking pan with aluminum foil and bake for the first 10 minutes at 180 degrees.
  8. Bake at 160 degrees for the next 25 to 30 minutes or till it's done. Once done, let it cool completely.
  9. Enjoy with tea or coffee!

My Tip:

Tastes best when served and consumed on the same day.

Reviews for Eggless Mango Cupcakes (5)

Diptashree Ghosha year ago

Can I put these sturdy paper cupcakes directly on baking dish ? Shud I grease them?
Reply

Jahangir Honey2 years ago

nice...some more baking dishes with mangoes please
Reply

Sukhmani Bedi2 years ago

looks delicious!
Reply

Shipra Saxena2 years ago

wonderful cupcakes dear
Reply

radha satheesh2 years ago

thanks sounds yummy
Reply