Eggless Mango Cupcakes Recipe | Soft & Spongy

 

Eggless Mango Cupcakes

Here's a recipe for eggless mango cupcakes that you can try:

Ingredients: Eggless Mango Cupcakes

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup mango pulp
• 1/2 cup milk
• 1 tsp vanilla extract

For the frosting: Eggless Mango Cupcakes

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup mango pulp
• 1/2 tsp vanilla extract
• Yellow food coloring (optional)

Instructions:

Eggless Mango Cupcakes Recipe

1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream together the sugar and vegetable oil until well combined.
4. Add the mango pulp, milk, and vanilla extract to the sugar mixture and mix until smooth.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven and let the cupcakes cool completely on a wire rack.
9. To make the frosting, cream the butter in a mixing bowl until light and fluffy.
10. Gradually add the powdered sugar, mixing well after each addition.
11. Add the mango pulp, vanilla extract, and a few drops of yellow food coloring (if using) and beat until the frosting is smooth and creamy.
12. Once the cupcakes have cooled, frost them with the mango frosting.
13. Serve and enjoy your delicious eggless mango cupcakes!

Regenerate response

People ask Q\A

Q: What is the secret to moist cupcakes?

A: There are a few secrets to making moist cupcakes:

1. Don't overmix the batter: Overmixing the batter can cause the gluten in the flour to develop too much, resulting in tough, dry cupcakes. Mix the ingredients until they are just combined.
2. Use oil instead of butter: Oil has a higher fat content than butter, which can help keep the cupcakes moist. Vegetable oil or canola oil are good options.
3. Use buttermilk or yogurt: These ingredients add moisture and acidity to the batter, which can help keep the cupcakes moist.
4. Add a pudding mix: Adding a small box of instant pudding mix to the batter can help keep the cupcakes moist. Just be sure to choose a flavor that complements your cupcakes.
5. Don't overbake: Be careful not to overbake the cupcakes, as this can cause them to dry out. Use a toothpick to check for doneness – if it comes out clean, the cupcakes are ready.

Q: What is the secret to good cupcakes?

A: The secret to good cupcakes involves a few key elements:

1. Accurate measurements: Use a scale or measuring cups and spoons to ensure that you measure your ingredients accurately. Baking is a science, and accurate measurements are crucial to the success of your cupcakes.
2. Room temperature ingredients: Make sure that your ingredients, such as butter, eggs, and milk, are at room temperature before you begin baking. Room temperature ingredients combine more easily and create a smoother batter.
3. Don't overmix the batter: Overmixing can cause gluten to develop, resulting in tough, dense cupcakes. Mix your batter until the ingredients are just combined.
4. Proper baking technique: Bake the cupcakes in a preheated oven, and make sure that you rotate the pan halfway through baking to ensure even baking. Use a toothpick to test for doneness.
5. Frosting: A good frosting can take your cupcakes from great to amazing. Choose a frosting that complements the flavor of your cupcakes and pipe it onto the cupcakes once they have cooled completely.

Q: What ingredient makes cupcakes rise?

A: The ingredient that makes cupcakes (and most other baked goods) rise is typically baking powder or baking soda. These are both chemical leavening agents that react with other ingredients in the batter to release carbon dioxide gas. This gas causes the batter to expand and rise during baking, resulting in fluffy and light cupcakes.

Baking powder is a mixture of baking soda, cream of tartar, and a starch (such as cornstarch) that activates when it comes into contact with a liquid ingredient in the batter, such as milk or water. Baking soda, on the other hand, requires an acidic ingredient, such as vinegar, buttermilk, or lemon juice, to activate.

It's important to note that using too much or too little baking powder or baking soda can affect the rise and texture of your cupcakes, so it's important to follow the recipe carefully and measure your ingredients accurately.

Q: What can be made from mango pulp?

A:Mango pulp is a versatile ingredient that can be used to make a variety of sweet and savory dishes. Here are a few examples:

1. Mango Lassi: A popular Indian drink made by blending mango pulp, yogurt, milk, sugar, and spices such as cardamom and saffron.
2. Mango Sorbet: A refreshing frozen dessert made by mixing mango pulp with sugar syrup, lemon juice, and water.
3. Mango Smoothie: A delicious and healthy drink made by blending mango pulp, milk or yogurt, ice, and sweetener of your choice.
4. Mango Salsa: A sweet and spicy salsa made by combining mango pulp with diced tomatoes, onions, jalapenos, cilantro, lime juice, and salt.
5. Mango Chutney: A sweet and tangy condiment made by cooking mango pulp with spices such as cumin, coriander, and chili powder.
6. Mango Curry: A flavorful curry dish made by cooking mango pulp with onions, garlic, ginger, curry powder, coconut milk, and vegetables or protein of your choice.

These are just a few examples, but there are many other recipes that use mango pulp. It's a delicious and versatile ingredient that can add a tropical flavor to your dishes.