No Egg Mango Cupcakes Food
NO-EGG MANGO CUPCAKES
Eggless mango cupcakes, very soft, delicious, spongy, and rich in taste as well as flavor. The best evening dessert or snack best accompanied with tea. Try at your home today...
Provided by Anubalas Kitchen
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
- Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
- Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.
Nutrition Facts : Calories 76.2 calories, Carbohydrate 13.1 g, Cholesterol 0.3 mg, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 7.6 g
EGGLESS MANGO CAKE RECIPE
Steps:
- Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper.
- Measure ½ cup of whole milk, and add vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients.
- In a mixing bowl, sift cake flour (refer to notes to make your own), baking powder, baking soda, table salt, and ground cardamom from a height. Whisk well and set aside.
- After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.
- In another mixing bowl, add mango pulp, oil, castor sugar, and prepared buttermilk.
- Whisk well until everything is well combined and you have a homogeneous mixture.
- Pour the wet ingredients over the dry ingredients. Mix just until combined and no more flour pockets are visible. Do not over-mix, or you will end up with a pretty flat cake. A few lumps are okay in the batter.
- Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles.
- Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean.
- Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely.
Nutrition Facts : ServingSize 1 slice, Calories 367 kcal, Carbohydrate 65.3 g, Protein 7.7 g, Fat 8.4 g, SaturatedFat 1.8 g, Cholesterol 1 mg, Sodium 131 mg, Fiber 2.2 g, Sugar 11.3 g
EGGLESS MANGO BREAD
This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.
Provided by RADHIKA GHATAGE
Categories Bread Quick Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
- Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.4 mg, Fat 5.8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 122.5 mg, Sugar 9.7 g
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