|Frosted by my little one !|
I am sure I am going to bake many times over this summer. Thanks to Vaishali whose recipe I have followed to the T and vouch for it.
Before looking into the recipe for Day 7 BM # 15, here is a recap of the past week..
P - Poha Upma ~ Atukula Upma
Q - Quinoa Cake Donuts
R - Ragi Idli ~ Steamed Finger Millet Cakes
S - Sago Curd Vada ~ Sabudana Yogurt Fritters
T - Tomato Masala in Tofu Gravy
U - Uppu Pindi ~ Rice Rava Upma
|I ignored Vaishali's note to smoothen the tops to avoid the lumpy look :)|
Dry Ingredients -
All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup (I used Aashirwad Atta)
Baking Powder 2 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Cardamom Powder 1 tsp
Wet Ingredients -
Mango Puree 1 1/2 cups ( I used store bought sweetened condensed Kesar mango pulp)
Oil 1/3 cup (I used Olive Oil)
Brown Sugar 2/3 cup (Regular sugar can be used too)
Method Of Preparation -
Preheat the oven to 350 F.
Sift all the dry ingredients and set aside.
Whip the wet ingredients together until well combined.
Mix the wet and dry ingredients until just combined. Don't over mix or over beat.
Divide the batter into a muffin pan lined with cup cake liners. I used a 24 mini muffin pan and divided the remaining into a regular sized muffin pan(filled about 4 muffins).
Bake for 25 min or until a tester comes out clean.
Cool on a wire rack and enjoy!
I let the kids decorate their cupcakes with the store bought frosting and sprinkles and had a great time! Note that the frosting was not vegan.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Preparation Time 15 min + Baking Time 25 min + Cooling 20 min
Makes 24 mini muffins + 4 regular muffins