Mango Rasayana Cupcakes
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Mango Rasayana cupcake is a simple flavorful cupcake made of whole wheat flour and coconut mango rasayana. Mango rasayana is the traditional simple dessert prepared by Mangaloreans or South Canara region during the mango season and relished with dosa, chapati and poori. Here i have combined the flavours of mango and coconut in cupcake which can be served as dessert or snacks.
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Ingredients
- For mango rasayana
- Ripe Mangoes 2 medium sized
- Coconut gratings ¼ cup
- Cardamom powder ½ teaspoon
- Milk 2 tablespoon
- Sugar ½ cup
- For Cupcake
- Wheat flour ¾ cup
- Baking powder ½ teaspoon
- Baking soda ¼ teaspoon
- Oil ¼ cup
- Mango rasayana ¾ cup
- Salt a pinch
- chocochips 2 tbsp optional
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Instructions
- Rasayana preparation
- Blend the pulp of two mangoes into puree. Keep this aside.
- Take a mixer jar, add coconut gratings, cardamom powder and sugar and grind this into fine paste.
- Take a big bowl; mix mango puree and coconut paste.
- Now mix everything properly and add required quantity of milk to adjust the consistency of rasayana. The consistency is thick. This is used in cupcakes.
- Sieve together wheat flour, baking powder and baking soda, salt for 8- 10 times.
- Cupcake preparation
- Take a big bowl with the sieved flour, now add in the mango rasayana, oil and gently fold to get lump free batter. If you feel the batter is thick, little milk can be added and consistency can be adjusted.
- Pour this batter into lined cupcake trays, sprinkle chocochips and bake at 180 °C for 25 minutes.
- Cool the cup cakes. Soft and tasty mango rasayana cupcakes are ready to be served
Notes
Oven temperature settings vary from individual ovens.
The sugar quantity can be adjusted as per the sweetness of mangoes
The consistency of batter is usually thick but it can be made slightly thin by adding little milk.
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