One late afternoon I was craving for pure mango cupcakes and I was feeling very lazy to mix up my usual mango chiffon batter. So I searched for a recipe online. I didn’t realize then that finding a good recipe would be so hard.  It took me multiple trials and many cans of mango puree to finally enjoy the cupcake that I was craving. I am now happy with this recipe because it is not just plain batter with mango chunks or mango extract or tons of other spices and flavors added. It contains thick mango puree and neutral flavors to amplify the taste of mango and it is incredibly moist. This recipe needs just one bowl to mix up the batter and it doesn’t require any electric mixer.

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Notes:

  1. Mango puree – It is best to use fresh mango puree but you can also opt for canned mango puree like I did. Make sure the puree is really thick. I like to cook the puree for sometime to remove excess moisture. That way the cupcakes will carry more of the mango flavor without excess moisture.
  2. Frosting – I have used vanilla frosting because I wanted the mango flavor to shine through. You can opt for coconut or cardamom or ginger frosting. These can be enjoyed without frosting too.
  3. Color – You can use few drops of yellow color at the end. I chose not to use it because I wanted to go au naturel.

One Bowl Mango Cupcakes

  • Servings: 12 standard size cupcakes
  • Difficulty: Easy
  • Print

Ingredients

  1. 1 1/2 cups (185 gms) all purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1 cup (200 gms) granulated sugar
  6. 1/2 cup (120 ml) vegetable oil
  7. 2 eggs (US large size)
  8. 1 1/3 cups thick mango puree (Refer notes section above)


Directions

  1. Preheat the oven to 350 degress F / 180 degress C. Line a 12-cup muffin pan with paper liners.
  2. In a bowl sift together the dry ingredients – flour, baking powder, baking soda and salt. Keep it aside.
  3. In a mixing bowl whisk together sugar , oil and mango puree. You don’t need to over mix it. Just make sure it is combined well.
  4. Add eggs one at a time and whisk it smooth.
  5. To this wet mixture add the sifted dry ingredients all at one and fold it using spatula to a smooth paste.
  6. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack.


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Hope you enjoy baking and eating this recipe!

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