Mango Lassi Cupcakes

15 ingredients
1 steps

Ingredients

  • Cardamom cupcakes
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon freshly ground cardamom (use a heaping 1/4 teaspoon if using pre-ground)
  • 1/8 teaspoon salt
  • 2 ounces (4 tablespoons, 1/2 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 teaspoon vanilla
  • Alphonso mango meringue buttercream frosting
  • 3 egg whites
  • 1/2 cup granulated sugar
  • 12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter, slightly cooler than room temperature
  • 1/3 cup sweetened Alphonso mango puree (available at Indian grocery stores)

Directions

  1. 1
    ["Heat an oven to 350 F. Line the wells of muffin pan with papers and set aside.", "Sift the flour, baking powder, cardamom, and salt into a bowl and set aside.", "Add the butter and sugar to the bowl of a standing mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until light and fluffy, about 3minutes. Scrape down the sides of the bowl, add the egg, and mix well until combined.", "Add half of the flour mixture, the milk and vanilla, and the remaining flour mixture, mixing just until combined and scraping down the sides of the bowl between each addition.", "Evenly distribute the batter among the lined cups and bake until a toothpick comes out with a few crumbs attached and the edges are pale golden, about 17 minutes for regular sized cupcakes and 12 for minis.", "Let the cupcakes cool in the pan for a few minutes, then transfer to a rack to cool completely.", "Bring 1-2\" of water to a simmer in a saucepan that is wide enough for the bowl of your mixer to sit on top of it (but not so big that the bowl falls in).""

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