Mango cupcake

Mangoes are delightfully sweet so it is no surprise that they would make excellent cupcakes. Mangoes are also a good source of vitamins and fibre. Did you know that they are also called ‘love fruit’?

This recipe is simple and quick! There are several varieties of mangoes; so try to buy a sweet one. Here I have used alphonso mangoes. 

Ingredients

Wet Ingredients

Ripe mangoes, 2 nos.

Powdered brown sugar, ½ cup

Brown Sugar, ½ cup

Egg, 3 nos (room temperature)

Melted butter, 1/3 cup

Milk, ½ cup (room temperature)

Lemon juice, 1 tbs

Vanilla essence, 1 tsp

Lemon zest, 1 tsp

Dry ingredients

Whole wheat flour, 1 cup

All-purpose flour, ¼ cup

Baking powder, 1tsp

Baking soda, ¼ tsp

Preparation

• Puree peeled mangoes in a blender (without adding water)
• Heat a saucepan and add this puree with brown sugar.
• Stir continuously until the sugar dissolves and syrup turns jelly-like. Loosen with a little water if the consistency is too hard. Remove from heat and let it cool to room temperature.
• Add lemon juice to the milk and set aside (if you have butter milk, you can use butter milk instead)
• Sieve the dry ingredients together and set aside.
• Beat butter in a wide dry bowl until creamy.
• In a blender add 5 tablespoons of mango syrup,eggs, powdered brown sugar and vanilla essence, and blend for 3 seconds. Pour this onto the butter and whisk together. 
• Add buttermilk and whisk again.
• Slowly add the dry ingredients to the wet ingredients and whisk together, making sure to occasionally scrape down the sides of the bowl.
• Finally add the lemon zest and give final mixing
• Preheat the oven to 180 degree Celsius.
• Line the cupcake pan with cases.
• Scoop an equal amount of batter into each case (up to three quarters) and bake for 25 minutes.
• If well cooked, a toothpick inserted to the center of the cupcake should come out clean.
• Transfer to a wire rack and allow to cool completely before finishing with a frosting of your choice. 
  

Your cupcakes are ready
Enjoy