An eggless Indian dessert using mango & semolina. No flour used & its vegan too. These cupcakes are soft, moist and delicious. A festive dessert for all!
Every Summer, my mom would make Mango Kesari for us when we were kids. That surely is one of my fondest memory of my summer vacation. It would be the mango season and my dad would get a carton of Alphonso mangoes and we would enjoy them in different dishes till they lasted. My mom would make mango milkshakes which is somewhat similar to Mango Mastani, Semolina Mango Halwa, Mango chutney and on some days we all would be gathered around the table enjoying this wonderful fruit in its true sense. It would be a messy but fun affair. My brother and I would tease each other over the mess we would have created. As innocent giggly children, we would aim to lick off the mango from the furthest spot around our mouths. What fun!!
We had been to our friend’s house for Raksha Bandhan this year. She ties rakhi to KR. It’s a funny story how that started. Once her son started speaking, he began addressing KR as ‘mama’ which means mom’s brother. So in order to teach him the importance of family and bonding, she began tying rakhi to KR and it has been 3 years now. We all look forward to this day as this is in someway we connect with our respective siblings too. My brother is in India and KR’s sister is in Dubai, so celebrating this ritual here with friends makes us feel complete in some sense. Our friend has 2 adorable children who like all kids love cupcakes. I wanted to make something for this celebration and decided to make cupcakes with an Indian twist!
This recipe is vegan, there is no flour used and is eggless. Make mango pulp at home or get the ready pulp. In a mixing bowl, add semolina/rawa, sugar, baking powder and cardamom. Mix it with a whisk. Then add the oil and mango pulp. Mix it well to form a batter. Let it rest for 20 minutes.
Preheat the oven to 350 degrees F. Bake the cupcakes for 30-35 minutes. The timings may vary for each oven, so keep checking after 45 mins. If it comes clean in the toothpick test then take it out immediately. If you keep it longer, then it will become harder on the top.
Mango Semolina Cupcakes are now ready. You can eat them while they are still warm or let them to cool down and then eat. When I tasted it, it felt like baked kesari. It was soft, moist and delicious. These mango cupcakes are a delight to have. Needs less prep time, requires basic ingredients and is effortless to make. Ideal for big parties, large groups. birthday parties or any festive occasion like Raksha Bandhan, Diwali, Christmas, Eid, Holi, etc.
- 1 cup semolina/rawa
- 1 cup mango pulp
- 1/4 cup any vegetable oil
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp cardamom
- Poppy seeds for garnish
- Cupcake liners
- Make mango pulp at home or get the ready pulp. In a mixing bowl, add semolina/rawa, sugar, baking powder and cardamom. Mix it with a whisk. Then add the oil and mango pulp. Mix it well to form a batter. Let it rest for 20 minutes.
- Line cupcake pan with liners. Pour the batter using a spoon. Fill 3/4 of the liner. Sprinkle poppy seeds on top. Tap the cupcake pan lightly so that the batter spreads evenly.
- Preheat the oven to 350 degrees F. Bake the cupcakes for 30-35 minutes. The timings may vary for each oven, so keep checking after 45 mins. If it comes clean in the toothpick test then take it out immediately. If you keep it longer, then it will become harder on the top.
- Mango Semolina Cupcakes are now ready. You can eat them while they are still warm or let them to cool down and then eat.
- Ensure that the pulp is thick and not watery else the cupcakes will take long time to bake and it tends to brown the cake loosing its bright yellow color. If the batter gets watery, let it sit for 20 minutes before you place it in the oven.
As expected, everybody loved these mango cupcakes and they were an instant hit. The kids especially loved the look of it and couldn’t resist having more than one. I even played a guessing game with them and one of them rightly could guess that these cupcakes were mango flavor, however they had a tough time guessing the topping. Cannot blame them, poppy seeds would not be an obvious choice of ingredient to them, plus the chances of knowing this ingredient is also rare. All in all, we all had a great time celebrating this wonderful festival together and these mango cupcakes just made it more memorable!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!