Homemade Oil-Free Mango Mini Cupcakes Recipe

By the end of the year, clearing out inventory, I found a box of mango puree.Mango puree, can't eat frozen ones. There are many things made with mangoes, like mousse, milk shakes,and puddings., Pudding....various desserts. Only a few ordinary cakes use it. I searched everywhere and found only a few recipes for mango muffins.Mango muffin recipe,

the amount of mango is relatively generous.

I'll go with this one.Save the oil, replace its volume with mango puree. It's more convenient to eat. Mango cake color resemblespumpkin, but the flavor is much richer than pumpkin.

Mango cake color is a bit like muskmelon,?but the aroma of mango is much richer than muskmelon. Flour: 100 grams of low-gluten flour, 25 grams of sugar, 6 grams of baking powder, 1 gram of salt, Eggliquid: 20 grams,

milk: 80 grams,mango puree: 120 grams. 20 grams,Combine milk, egg liquid, sugar, and salt in a large bowl and mix well. Add mango puree and mix thoroughly.

Mix baking powder with flour and sift into the bowl.

Mix to form a uniform batter. Pour the mixture into molds, filling about 7-8 parts full. Place in an oven,muffle oven at middle rack, 180 degrees Celsius for about 20-30 minutes. The surface should turn golden when done. Remove from the oven and immediately unmold onto a cooling rack to cool.

2 place in oven, middle rack, bake at 180 degrees Celsius for about 20-30 minutes. This color is very appetizing.remove from mold immediately and place on cooling rack to cool.

3 This color is particularly appetizing....