No-Egg Mango Cupcakes
Description
Mango is a delicious addition to dessert, especially when baked into these egg-free cupcakes.
Ingredients
•
1/2 cup maida flour
•
1/2 teaspoon baking powder
•
1/4 teaspoon baking soda
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1 pinch salt
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1/4 cup semolina flour
•
1/2 cup mango puree
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1 tablespoon mango puree
•
1/4 cup plain yogurt
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1/4 cup white sugar
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1 tablespoon olive oil
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1/4 teaspoon ground cardamom
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1/2 cup chilled mango puree
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1/4 cup sliced almonds
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2
Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
3
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
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
Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.