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.
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.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!