"Can we have mango cupcakes for tea?", asked the older one, and I readily agreed. A quick search on google gave me a nice looking recipe for a vegan mango cupcake. The cup cakes looked really good, but when I dug in, they tasted absolutely flat. The cardamon was overpowering, but even if you mentally discounted that, something was terribly off and I haven't been able to put my finger on it. Needless to say, this is one recipe I am not attempting again!
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 tsp Cardamom Powder
1½ cups Mango Puree
⅓ cup Oil
⅔ cup Granulated Sugar
1 tsp Pure Vanilla Extract
Method
Sift all the dry ingredients in a bowl, so they are well mixed.
Mix the mango puree, oil and sugar in a bow till they are well incoporated.
Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula and baked in a preheated oven at 175 degrees for 25 minutes, or till done.
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