Eggless Vanilla Mango Cupcake
Summer is here so are juicy riped mangoes, who can resist them ? Eggless vanilla mango cupcakes are moist and too soft egg-free cupcakes. It is similar to other sponge and vanilla cakes but has a taste of mango pulp. You can serve this vegan cake with tea, coffee, or as a snack. This mango cupcake recipe doesn't require any fancy ingredients all you need is juicy mangoes, plain flour, butter, and condensed milk. It is a perfect dessert for mango lovers in summer.
Mangoes have a strong connection to our lives as they remind us of summer vacations and our childhood. We can't resist the urge to add something mango- based on our meal every single day. So, what are you waiting for ? Pick some fresh mangoes and give this Eggless vanilla mango cupcake a try. You'll fall in love with it. Also try my other eggless cake recipes like Eggless Vanilla Cake Recipe, Eggless Oreo Cupcake Recipe, Eggless Lemon Cake Recipe
100 gm Maida (Plain Flour)
80 gm Butter
200 gm Condensed Milk
1/4th cup + 2 tbsp Milk
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla
Mix butter & condensed milk in a bowl.
Beat them till you get a pale yellow color.
Add Vanilla and half of the above milk into the mix.
Take Maida in a bowl and mix baking powder and baking soda.
Add this maida mixture into the wet ingredients prepared earlier.
Mix it well.
Add remaining milk and mix it well.
Pour the mixture into a paper cup.
Fill the cups up to 3/4th as the cupcake will rise while baking.
10 minutes of preheating and Baking 12-15 minutes at 180-degree temperature.
Take out the cupcakes from the oven and let it come to room temperature.
Now scoop the cupcake from the center up to halfway.
Pour mango pulp, Garnish with Whipped Cream, cut Mango cubes, and Mint leaves.
Enjoy the Eggless Vanilla Mango Cupcake this Summer.
Filling: Mango Puree
Garnish: Whipped Cream & Cut Mango pieces in cubes