Mango Cardamom Cupcakes

Mango Cardamom Cupcakes

Mango Cardamom Cupcakes:    

Meringue Frosting with All Natural Vanilla

Method:

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!

 

Thanks to Shivesh Bhatia (http://bakewithshivesh.com/) for the recipe, images, and video!