Moist & Aromatic Mango Rasayana Cupcakes: A Taste of South India
45 minutes
1123 reads
About Moist & Aromatic Mango Rasayana Cupcakes: A Taste of South India
Dive into the sunshine with these incredibly moist and aromatic Mango Rasayana Cupcakes! They capture the vibrant flavors of South India, transforming a traditional Mangalorean dessert into a delightful treat perfect for any occasion.Made with whole wheat flour, ripe mangoes, creamy coconut, and a hint of cardamom, each bite is a burst of tropical goodness. The homemade mango rasayana filling adds an authentic touch, while optional chocolate chips offer a playful twist.Whether you're craving a sweet ending to a meal or a special afternoon pick-me-up, these cupcakes are a delicious way to celebrate the taste of summer.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Mango Rasayana
- 2 Mangoes medium-sized, ripe
- ¼ cup Coconut grated
- ½ tsp Cardamom Powder
- ½ cup Sugar
- 2 Tbsp Milk or as needed for consistency
Cupcakes
- ¾ cup Whole Wheat Flour whole
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Salt or to taste
- ¼ cup Oil
- ¾ cup Mango Rasayana prepared
- 2 Tbsp Chocolate Chips optional
Instructions
- Blend the pulp of two ripe mangoes until smooth. Set the puree aside.
- In a mixer jar, combine the grated coconut, cardamom powder, and sugar. Grind to a fine paste.
- In a large bowl, combine the mango puree and coconut paste. Mix well.
- Gradually add milk to the mango mixture to achieve a thick rasayana consistency. This will be used as the cupcake filling.
- Sift together the whole wheat flour, baking powder, baking soda, and salt 8-10 times. Sifting helps create a light and airy cupcake texture.
- In a large bowl, gently fold the prepared mango rasayana and oil into the dry ingredients. Mix until just combined, being careful not to overmix. If the batter seems too thick, add a little milk to adjust the consistency.
- Line a cupcake tin with paper liners. Fill each liner about two-thirds full with the batter. Sprinkle with chocolate chips, if desired.
- Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin before serving.
Recipe Notes
Good To Know
- Oven temperature settings vary between ovens.
- The sugar quantity can be adjusted to your preference and the sweetness of the mangoes.
- The batter is usually thick, but you can thin it slightly with a little milk.
- For an extra layer of texture, sprinkle toasted coconut flakes or chopped cashews on top of the cupcakes before baking.
- For a stronger mango flavor, swirl a spoonful of thick mango pulp into the center of each cupcake before baking.
- To make these cupcakes vegan, substitute dairy milk with coconut milk and use a plant-based butter or oil.
- Serve the cupcakes slightly warm with a drizzle of sweetened coconut cream and a pinch of cardamom for an elegant presentation.
Expert Tips
- Don't overmix the batter. Overmixing can lead to tough cupcakes.
- Fill the cupcake liners only two-thirds full to allow for rising.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Storage Instructions
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 330kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 570mgFiber: 1gSugar: 25g
Pavithra M Adiga
Articles: 27
5 Comments
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This looks so appealing! Thanks for sharing.
This looks perfect! Thanks for posting.
This looks divine! Can’t wait to make it.
This is so inspiring! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.