Mango cardamom cupcakes with a touch of pistachios –  these sweet, tropical flavoured cupcakes will really get the taste buds tingling. These can made with fresh mango puree or with the tinned version which is available all year around. If you haven’t tasted the mango and cardamom combination before.. you’re missing out!

Yields12 Servings
Total Time45 mins

 1 ½ cups plain flour
 ½ tsp bicarbonate soda
 2 tsp baking powder
 1 ½ tsp cardamom powder
 ½ tsp salt
 1 ½ cups mango puree
  cup oil
  cup granulated sugar
 1 tsp vanilla extract
Mango butter cream
 1 cup butter, softened to room temperature
 ¼ cup mango puree
 1 tsp vanilla extract
 2 cups icing sugar
 chopped pistachios for garnishing

1

Preheat oven to 180C and line tray with cupcake liners.

2

Sift the flour into a large bowl. Add bicarbonate soda, baking powder, cardamom powder and salt and mix together.

3

In a separate bowl, add mango puree (we used tinned), oil, sugar and vanilla extract. Beat this together until well combined.

4

Add the wet ingredients to the dry and use a handheld whisk to mix everything until you have a smooth batter. Do not over whisk as you do not want to create air bubbles.

5

Fill the cupcake liners equally and bake for 30 minutes or until a toothpick inserted in the center comes out clean. The mango puree is heavy so can take a little longer to bake.

6

For the mango buttercream, whisk the butter for about a minute until creamy.

7

Add the mango puree, vanilla extract and half the icing sugar. Whisk until combined, then add the remaining sugar and beat until everything is mixed together for another minute.

8

Frost the cupcakes after they’ve completely cooled down and garnish with the chopped pistachios.

Ingredients

 1 ½ cups plain flour
 ½ tsp bicarbonate soda
 2 tsp baking powder
 1 ½ tsp cardamom powder
 ½ tsp salt
 1 ½ cups mango puree
  cup oil
  cup granulated sugar
 1 tsp vanilla extract
Mango butter cream
 1 cup butter, softened to room temperature
 ¼ cup mango puree
 1 tsp vanilla extract
 2 cups icing sugar
 chopped pistachios for garnishing

Directions

1

Preheat oven to 180C and line tray with cupcake liners.

2

Sift the flour into a large bowl. Add bicarbonate soda, baking powder, cardamom powder and salt and mix together.

3

In a separate bowl, add mango puree (we used tinned), oil, sugar and vanilla extract. Beat this together until well combined.

4

Add the wet ingredients to the dry and use a handheld whisk to mix everything until you have a smooth batter. Do not over whisk as you do not want to create air bubbles.

5

Fill the cupcake liners equally and bake for 30 minutes or until a toothpick inserted in the center comes out clean. The mango puree is heavy so can take a little longer to bake.

6

For the mango buttercream, whisk the butter for about a minute until creamy.

7

Add the mango puree, vanilla extract and half the icing sugar. Whisk until combined, then add the remaining sugar and beat until everything is mixed together for another minute.

8

Frost the cupcakes after they’ve completely cooled down and garnish with the chopped pistachios.

Mango Cardamom Cupcakes
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