Center-Filled Mango Pista Cupcake

Center-Filled Mango Pista Cupcake

Center-Filled Mango Pista Cupcake Recipe

Mango season brings so many variety of ideas to experiment with. One such idea is to do Center-Filled Mango Cupcakes. With tasty mango and healthy California Pistachios, nothing can ever go wrong.
Enjoy these eggless cupcakes with a mango center-filling as a surprise to your family.

How to make Mango Chiffon Cupcake?

Ingredients

  • 1 cup curd (dahi – avoid using sour curd).
  • 1/2 cup caster sugar (churned & seived white sugar optional).
  • 1 tsp vanilla essence.
  • 1/2 cup oil (any odourless oil).
  • 150 gm plain flour (maida).
  • 1 tsp baking powder.
  • 1/2 tsp baking soda.
  • 1 tbs whipped cream + more to garnish.
  • 3 tbs mango pulp.
  • Some finely chopped California Pistachios.

Method

How to make?

  • Take a mixing bowl, add 1 cup curd (dahi – avoid using sour curd).
  • Add 1/2 cup caster sugar (churned & seived white sugar is optional).
  • Add 1 tsp vanilla essence.
  • Add 1/2 cup oil (any odourless oil) and mix it well.
  • Take another bowl, add 150 gm plain flour (maida), 1 tsp baking powder, 1/2 tsp baking soda and mix it.
  • Add these dry ingredients gradually in curd mixture and keep mixing.
  • Take a cupcake tray.
  • Pour approx 2.5 tbs batter into each paper cup.
  • Keep this tray in 10 min preheated oven at 180⁰ and bake it for approx 17-18 min.
  • Further to make filling, take a small bowl.
  • Add 1 tbs whipped cream.
  • Add 3 tbs mango pulp, mix it well and keep it in the refrigerator for a while.
  • Then take out cupcakes from oven, let them come to room temperature.
  • Insert a nozzle in the centre of cupcake upto half way.
  • Fill mango mixture in it with the help of piping bag.
  • Make a whipped cream rosette on it.
  • Stick some finely chopped California Pistachios around.
  • Top with a drop of mango pulp.
  • Enjoy your Center-Filled Mango Pista Cupcake this Summer!!!

Watch Center-Filled Mango Pista Cupcake Recipe Video

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