Mango Cupcake Without Sugar

Name: Mango Cupcake Without Sugar
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup mango puree; 3 tbsp oil; 1/2 cup mishri powder (dhagawali mishri); 1/4 cup milk; 1 tsp mango essence; 125 gm maida; 1/4 cup milk powder; 1 tsp baking powder; 1/4 tsp baking soda 🥤; 1 drop gel food colour (optional); 1.5 tsp vinegar; 2 tbsp Chopped almonds, pista; Cup cake liner

Mother's Delight @Mothersdelight30

New Delhi

#fc

Mother's Delight @Mothersdelight30

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Ingredients

15 minutes

4 servings

3/4 cupmango puree
3 tbspoil
1/2 cupmishri powder (dhagawali mishri)
1/4 cupmilk
1 tspmango essence
125 gmmaida
1/4 cupmilk powder
1 tspbaking powder
1/4 tspbaking soda 🥤
1 dropgel food colour (optional)
1.5 tspvinegar
2 tbspChopped almonds, pista
Cupcake liner

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Steps

15 minutes

1

In a deep bowl transfer mango puree, oil, mix it well with whisker.
2

Add mishri powder, milk, mix it well. Add 1 tsp mango essence, mix it.
3

Put strainer on bowl add maida, milk powder, baking powder, baking soda, sieve them.
4

Mix it properly, if batter thick add 2tbsp milk, mix again with stapula. Add 1 drop yellow gel food colour if required. Add vinegar, mix it.
5

Arrange cupcake liner in baking tray. Transfer batter in cupcake liner, fill 3/4 cup. Sprinkle chopped fry fruit on top.
6

Preheat oven at 160© for 10 minutes. Transfer baking tray in preheated oven, at baking mode. (Bottom rode on, on middle rack) Bake for 15 to 20 minutes.
7

Cool them. Mango Cupcake are ready to serve.