No-Egg Mango Cupcakes
14 ingredients
5 steps
Ingredients
- 1/2 cup maida flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/4 cup semolina flour
- 1/2 cup mango puree
- 1 tablespoon mango puree
- 1/4 cup plain yogurt
- 1/4 cup white sugar
- 1 tablespoon olive oil
- 1/4 teaspoon ground cardamom
- Frosting:
- 1/2 cup chilled mango puree
- 1/4 cup sliced almonds
Directions
-
1Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
-
2Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
-
3Combine 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.
-
4Bake 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.
-
5Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.
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