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

  1. 1
    Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
  2. 2
    Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
  3. 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. 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. 5
    Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

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