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.)
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.)
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.
Add salt, baking soda and baking powder to this. Mix once. (No need to beat this mixture now.)
Add the white vinegar and mix it once. Grease the cupcake/cake tin with cupcake liner/parchment paper.
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.
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.
Bake at 160 degrees for the next 25 to 30 minutes or till it's done. Once done, let it cool completely.
Enjoy with tea or coffee!