Eggless Mango Semolina Cupcakes | Cake
These eggless mango semolina cupcakes are dense, moist and delicious. Don't forget to make some this mango season!
Servings 7 cupcakes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup fine variety semolina
- 1/4 cup vegetable oil, I used sunflower oil
- 1/2 cup sugar
- 1 cup mango pulp, I used canned pulp
- 1/2 tsp green cardamom powder
- 1 tsp baking powder
- 1/8 tsp salt
- Nuts of your choice for garnish, optional
Instructions
- Preheat oven to 350 degrees Line a muffin pan with liners (I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
- Add oil to this and mix again.
- Add mango pulp, mix well.
- Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
- Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it's done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.
Notes
The cupcakes do not really brown on top as the loaf cake, remove them out as soon as the toothpick comes out clean.
I filled the batter almost to the rim of the liners, you can fill 2/3rd and probably get 8 cupcakes. They do not rise a lot.
You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.