Mango Cardamom Cupcakes

Mango Cardamom Cupcakes

Ingredients

  • all-purpose flour 2 cups
  • baking powder 2 tsp
  • freshly ground SPRIG Whole Green Cardamom from Idukki 1 pinch
  • vegetable oil 1/2 cups
  • castor sugar 3/4 cups
  • SPRIG All-Natural Marigold Yellow Colour Extract 2 drop
  • mango puree 1/2 cups
  • pure vanilla extract 1 tsp
  • eggs, at room temperature 4 nos
  • Meringue Frosting with All Natural Vanilla : egg whites 4 nos
  • fresh lemon juice 1 tsp
  • castor sugar 1 cups
  • SPRIG All-Natural Vanilla Bean, ground to paste 1 tsp

Directions

Mango Cardamom Cupcakes : Pre-heat the oven to 180 C. Line cupcake pan with liners.

In a bowl whisk together the flour, baking powder, and ground SPRIG Whole Green Cardamom from Idukki

In a large bowl, beat oil and sugar until the mixture is pale.

Beat in the eggs, one at a time and mix well after each addition.

Add SPRIG All-Natural Marigold Yellow Colour Extract

Beat in the mango puree.

Add in the flour and baking powder. Mix until everything is well combined and the batter comes together. Do not over-mix.

Pour the batter into the prepared cupcake pan. Bake at 180 C for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Meringue Frosting with All Natural Vanilla : On a double boiler (heat proof bowl over a bowl of simmering water) set over medium heat, mix egg whites, lemon juice and sugar. Keep mixing continuously, to prevent the eggs from curdling.

Cook until the sugar dissolves.

Once the sugar dissolves, transfer the egg mixture to another bowl and add the ground All Natural Vanilla

Using an electric mixer on high speed, beat until the egg whites double in volume and stiff peaks form. The mixture will be smooth and glossy.

Decorate the tops of the cupcakes with the frosting and enjoy!

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