Mango and Cardamom Cupcakes

Mango and Cardamom Cupcakes.. soft, moist eggless cupcakes with a perfect crumb, made with seasonal fresh mango puree and flavoured with cardamom. 

In India Mango season is on and we really miss the sweet and juicy mangoes that invade the markets there. Tangy Raw Mangoes or Sweet and Juicy ripe Mangoes.. it is used and relished in every form. In beverages, in desserts, in pickles or in vegetables.


Who doesn’t love sweet juicy and sweet mangoes!! Ripe mangoes have their own charm. As a kid, summers was my favourite season as we had a month-long vacations and also I got to eat my favourite fruit Mango. Mango truly deserves to called the King of Fruits as no fruit can beat the taste, the sweetness of a good mango. Nothing better than having a chilled bowl of mango slices or having mangoes in the desi style!! I also love various mango based desserts and dishes. Mango Lassi, Mango Shake(Mango Smoothie), Mango Mousse or Mango Ice creams or my Mom’s homemade Mango Kulfi.

This week when Sasmita who blogs at First Timer Cook from my Facebook group, Foodie Blog hop group suggested the theme One Spice Dish, where all the participants have to make dishes that has only one spice. Everyone had to scratch their heads to think about a particular dish that has only spice in it, though it is very easy . Later on everyone realised that it was not that hard too. Do check out Sasmita’s blog, where she has some wonderful recipes from Odia as well as Indian and International Cuisines.

The first thought that came to my mind was to make an Eggless Basic Vanilla Cake using the spice Vanilla and Homemade Paneer Whey as an egg replacer. Just when I was gathering the ingredients for the Vanilla cake, I just saw 2 mangoes in the refrigerator looking at me . I had bought mangoes last week from the store, but those were not very sweet  and kids refused to eat those as these tasted less sweet. And then my mind shifted to making these Eggless Cardamom Muffins for the themes as a Mango Cake/ Muffin recipe is still not up on the blog.

These Mango Cupcakes are Eggless, made with Whole Wheat Flour. The egg-replacer in these muffins is Paneer Whey or the buttermilk left after making Paneer or Indian Cottage Cheese at home.  I had made Paneer(Indian Cottage Cheese) and I always keep the leftover whey to use it in kneading dough, adding curries or making breads. The leftover whey is very healthy and gives a soft texture to breads and cakes when used in baking. In my Pav Bhaji Stuffed Buns I had used Paneer whey to knead the  dough for making rolls and it came out very soft and fluffy with much kneading. So next time whenever you make Paneer at home do not throw away the whey, use it making breads, muffins or curries. For Homemade Paneer recipe click here

What we need to make these Mango and Cardamom  Cupcakes

These delicious mango cupcakes are made with Whole Wheat Flour(WWF) where I have substituted 2 Tbsp of Whole Wheat Flour with Cornstarch(cornflour in India). Cornstarch adds softness and fluffiness to the bakes. Whole wheat cakes and muffins have dense texture, adding Cornstarch to Whole Wheat flour makes it soft, light and airy.

Cake Flour is 2 tbsp of Cornstarch added to 1 Cup of Whole Wheat Flour (minus 2 tbsp of WWF) . 

Cornstarch adds softness to the wheat flour based bakes and make it soft with a more tender baked crumb.

You can also use All purpose flour or 50:50 (or any ratio) of Whole Wheat Flour and All Purpose flour.

I have used Homemade Paneer leftover whey or buttermilk as an egg replacer. If you do not have that, you can add the same amount of buttermilk to the recipe.

To make Buttermilk, add 1 tbsp of Apple Cider Vinegar to the 1/2 Cup of milk( any plant-based milk) and keep it undisturbed for 5 minutes. Add to the batter when required.

I also used Butter in the recipe for the buttery taste, replace with same amount of Olive oil or any good flavorless oil, if you want to avoid butter or making it suitable for vegans.

For Mango puree,I pureed the mangoes with 1 tbsp of sugar as the mangoes are were little tart. You can also use store bought Mango Puree if you do not get sweet mangoes, as we need really sweet mangoes for the recipe. Adjust the amount of sugar as per the sweetness in mangoes.

I frosted these with Mascarpone Cheese. Added some small pieces of mango in the cheese along with the mango puree. This optional, you can relish these just like this or use any frosting of your choice.

Let’s see in detail the recipe for the Mango Cardamom  Cupcakes.

Mango Cardamom Cupcakes

Eggless Mango Cardamom Cupcakes made with whole wheat flour, mango puree and flavoured with cardamom. Learn how to make Mango and Cardamom Cupcakes with homemade cake flour and paneer whey as an egg-replacer.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Keyword: Cardamom, Eggless Baking, Eggless Cupcakes, Mangoes, Vegetarian
Servings: 8 Cupcakes
Author: Swati

Ingredients

  • 1 Cup Whole Wheat Flour
  • 2 tbsp Cornstarch/Cornflour optional
  • 1/2 Cup Castor Sugar
  • 1/2 Cup Mango Puree
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cardamom Powder
  • 1/2 Cup Salted Butter
  • 1/2 Cup Homemade Paneer Whey or Buttermilk pls see notes

Instructions

  • Preheat the oven to 350 F or 180 C.
  • In a bowl sieve together flour, baking powder, baking soda and cardamom powder. This makes the flour more airy.
  • In another bowl, beat butter and sugar together till light and fluffy.
  • Add mango puree and mix well.
  • Add sieved flour mix, alternating with the buttermilk.
  • Mix with light hands. Do not over mix the batter. 
  • Transfer to the muffin tray lined with the muffin liners. Bake for 20 minutes till the center from the muffins comes out clean. Do the toothpick test only after 20 mins and once the top seems to be baked.
  • Once done, take out the cakes out of the pan, cool on wire rack. Once completely  cool , store in an airtight container or relish the way you like these 

Notes

Substitute 1/2 Cup oil, incase you do not want to use butter. add 1/4 tsp of salt when using oil. 
If using buttermilk, add 1 tbsp of apple cider vinegar/vinegar in 1/2 cup milk or any plant based based milk and use as required. 
For vegans..use oil or any vegan butter in place of dairy butter and plant based milk.
For extra strong flavour, you can add 1 tsp of Mango Essence. 
 

Let’s bake these soft and delicious Mango cardamom cakes bursting with the Indian flavours. Make these for kids snack time as these are healthy with the goodness of whole wheat flour and mangoes. Take it your potluck parties frosted with any mango or even plain vanilla frosting with sweet mango pieces . These stay good for 4-5 days at normal room temperature or for over a week in refrigerator. You can also freeze these for a month.

If you like the recipe or have any queries, pls give your feedback or ask in the comment section.

 

Check out more Eggless Muffins or Cake recipes from the blog..Eggless Pineapple Pastries, Chocolate Truffle Cake,Eggless Vanilla Cake.

Also, Mangoes are in season, do check out the Mango Mousse recipe for the light and delicious dessert for summer evenings.

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Thanks for stopping by!!

 

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

21 thoughts

  1. Whey water as an egg replacer… I hadnt heard of this technique and the cupcakes are scrupmtious , Swati ! Wish I was your neighbour… mango & cardamom .. yum !

    1. Thanks Kalyani!! Aww I waise the same when I see you healthy bakes and dishes.. do try Paneer whey in breads and cakes..it them soft and mosit

  2. The mango cardamom cup cakes look simply fabulous Swaty ! Using paneer whey as egg replacer is brilliant ! Will try it next time in my bakes.

  3. Wow these mango cardamom cupcakes looks super yummy. I can imagine the heavenly flavour and taste. I also used cottage cheese in my cakes and its really makes the cake super soft . Lovely share.

    1. Thanks Sujataji!! I do use Paneer in cakes still to post a recipe but recently I have started using this Paneer whey even in breads it makes the bakes very soft and moist also

  4. Swati what a wonderful idea to use paneer whey, I usually throw it away if I’m not making kadhi. Next time will save for using in cakes. Mango and cardamom go together so well so am sure these cupcakes must have tasted divine.

  5. Such a lovely colour of the cupcakes !!! Mango and cardamom pair I am just loving and going to try very soon also

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