Mango Cupcakes ~ vegan

By andreajayros

Ingredients

• 1 1/2 cups spelt flour (could substitute all-purpose but you honestly couldn’t tell this was whole wheat)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cardamom powder
• 1 1/2 cups mango puree
• 1/3 cup melted coconut oil (or your favourite oil, canola may be better)
• 2/3 cup granulated sugar (you could use less, depending on the sweetness of your mangoes)
• 1 tsp vanilla
• Mango Buttercream Coconut Oil Frosting
• 1 cup coconut oil
• 1/4 cup mango puree
• 1 tsp vanilla
• 2 cups icing sugar

Details

Servings 12
Adapted from tastespace.wordpress.com

Preparation

Step 1

(can of puree of Alphonso mangoes (the sweetest) to make them moist and sweet. The cupcake base is also spiced with cardamom for an Indian twist. For the frosting, I will admit that I cracked and bought some icing sugar (everything else was from our pantry, including the mango puree).

1. Preheat oven to 350F.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and cardamom powder.

3. In a medium bowl, mix together the mango puree, melted coconut oil, sugar and vanilla. Stir until the sugar is dissolved.

4. Pour the wet ingredients into the dry ingredients and mix until just combined and the lumps are gone. Do not overbeat.

5. Place batter into paper-lined muffin pan (mine filled 12).

6. Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow to cool completely before frosting (at least half an hour).


Makes 12.

1. With a mixer, using the K-bar, beat coconut oil on high until light and fluffy, around 2 minutes.

2. While the mixer is on low, add the mango puree, vanilla and slowly add in the sugar. Scrape down the sides as needed and whip on high until light and fluffy.

3. Frost the cupcakes after they’ve cooled completely. Be careful of heat after frosting them. Our last cupcake’s frosting melted by the end of the night. Although I wasn’t chaperoning it so I can’t comment on what went wrong.