Ingredients
12
12 servings
- •½ cup maida flour
- •½ teaspoon baking powder
- •¼ teaspoon baking soda
- •1 pinch salt
- •¼ cup semolina flour
- •½ cup mango puree
- •1 tablespoon mango puree
- •¼ cup plain yogurt
- •¼ cup white sugar
- •1 tablespoon olive oil
- •¼ teaspoon ground cardamom
- •½ cup chilled mango puree
- •¼ cup sliced almonds
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
- Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
- Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.
Nutritional Facts
Per 12 servings
- Calories: 76
- Carbohydrate: 13g
- Fat: 2g
- Fiber: 1g
- Protein: 1g
- Sugar: 8g
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