One Bowl Vegan Mango Cupcakes

• Produce

  • 1 1/4 cup Mango puree

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/2 cup Flour or all purpose flour, unbleached white
  • 1/4 tsp Salt
  • 2/3 cup Sugar or other sweetener, raw or vegan
  • 1/4 tsp Turmeric
  • 1 cup Whole wheat flour or pastry flour or spelt flour

• Oils & Vinegars

  • 2 tbsp Oil

• Drinks

  • 1 tsp Vinegar (regular white or apple cider

• Other

  • 1 tbsp Starch (cornstarch or arrowroot starch
  • 1 tsp Vanilla or ½ tsp ground cardamom or both

Found on veganricha.com

Description

Ingredients

• 1 cup whole wheat flour or pastry flour or Spelt flour
• ½ cup unbleached white flour or all purpose flour
• 1 tbsp starch (cornstarch or arrowroot starch)
• ¾ tsp baking soda
• ¼ tsp salt
• Wet:
• 1¼ to 1½ cup mango puree (more if the puree is really thick)
• ⅔ cup or more raw or vegan sugar or other sweetener(depends on sweetness of the mango puree)
• 1 tsp vinegar (regular white or apple cider)
• 2 tbsp oil
• 1 tsp vanilla or ½ tsp ground cardamom or both
• ¼ tsp turmeric (optional for color)

Directions

• Preheat the oven to 350 degrees F. Line a muffin pan with liners.
• In a bowl, whisk all the dry ingredients really well.
• In a blender add the mango puree, sugar, vinegar and blend well. Add a ¼ tsp turmeric for color if needed and blend into the puree. (I generally use sweetened mango puree from a can or a combination (some fresh mango and some sweetened puree blended in) and use ½ to ⅔ cup sugar. If you use all fresh mango, puree them really well until smooth (add a tbsp of water for blending if needed and measure the blended puree). and add a bit more sugar if the mangoes are not very ripe (about ¾ cup).)
• Add oil, vanilla and 1¼ cup of the puree and mix in. Add more puree if needed to make a smooth flowy batter. Mix for at least 15 seconds so the batter is smooth.
• Spoon the batter into prepared muffin pan to ⅔ full.
• Bake for 26 to 28 minutes. Cool completely and frost with frosting of choice.