Cookbook: MANGO CUPCAKES

MANGO CUPCAKES

MANGO

Mango is the national Fruit of Pakistan, India and the Philippines and the national tree of Bangladesh. There are more than 400 known varieties of Mango, many of these ripen in the summer, while some varieties give double crop. Mango ripens in 3-4 months.
For thousands of years, Mangoes have been cultivated and reached South East Asia between 4th and 5th century BCE.

In 2013 Mango production was 43,000 Tonns, out of which 42 percent were produced in India alone.

Mangoes are generally sweet, but the taste, flavor, and texture differ in different areas around the world. Overall Mango is termed as the King of Fruits. In Pakistan Sindhri Mango of Mirpurkhas Region tops all other varieties in its shape, sweetness and Pulp, next comes Chaunsa from Multan (Punjab) and Anwer Ratol also from Punjab. Other than these three there are more varieties commonly produced in Pakistan ie. Langra, Fajri, Dasahri, Saroli and Baingan Phali etc.

Mango Juice, Lassi, Murraba, Chutney, Smoothies are commonly available everywhere and loved.

Mango restores energy level very fast and its heady aroma and taste give pleasure eating it.

This recipe of Classic Mango Cupcakes has nearly the same ingredients with same quantity as I gave in my "CLASSIC MANGO CAKE" recipe a few days ago. Thanks for loving that Cake recipe. A friend of mine asked me how to make cupcakes, having the same taste as he felt it more convenient to enjoy cupcakes than the conventional cake. So I decided to make cupcakes and found it loveable.

Another difference is Cupcake Pans and Molds which I already had in my store, one Pan might be offensive as it has the shape of Skull. Please forgive me for that. This Pan does not require any Paper mold and was greased and dusted with flour.

Let us start our Cupcake recipe with the name of ALLAH.

EQUATION:

Preparation of & Filling of Cups 30 Minutes
Baking 25 Minutes
Cooling 15 Minutes
Yield 25 Cupcakes
Expenses 150 Rupees (Less than a Dollar)

INGREDIENTS:

2 Cups Aam ke chotay tukray (Diced Mango Chunks)
1-3/4 Cups Maida (All Purpose Flour)
3/4 Cups Sugar (Powdered or Granulated)
4 Large Eggs
1/2 Cup Aam Ka Gooda (Thick Mango Pulp)
1/2 Cup Butter Milk
1-1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Mango Essence
1 Tablespoon Lemon Juice
1/2 Khopra (Desiccated Coconut) Optional
1/2 Cup Assorted Dry Fruit (Optional)
Cupcake Pans
Cupcake Paper Molds

METHOD:

Preheat oven to 180 C, 350 F or Gas Mark 4 for about 20 minutes
Grease the Skull Pan with Oil or Shortening and dust it with Flour so that after baking our cake may not stick to the pan.
Arrange Paper Molds in the Cupcake Pans
Sieve the Maida (All Purpose Flour) with Baking Soda & Salt. Mix them well and set aside.
In another bowl beat Sugar & Oil together until the color of mixture changes.
Add Eggs one by one and continue eating on slow-medium, combine well.
Add Mango Pulp and beat on slow speed.
Add Mango Essence
Now Add dry mixture into this Egg mixture by folding them with soft hands till combined.
Coat the diced Mango pieces with flour and then fold them in the cake mixture
Pour this mixture into our greased and dusted Skull Pan and Paper Molds filling 3/4th of the mold.
Put some Mango Chunks over the batter
Now put the pan into the Oven for 20-25 minutes.
Check after 20 minutes by inserting a sharp knife in the middle. If the top is Golden and may start to burn then turn the upper heating rod off and continue baking on the lower rod only for further 5 minutes.
Take the pan from the Oven and place it on Cooling rack for 15-20 minutes.
Cool them completely.
Your Soft, Moist and very tasty Mango Cupcakes are ready to be served now.
You can store the Cupcakes in the refrigerator overnight after covering it with plastic, the result next morning will be awesome.
Enjoy.