Eggless Mango Cupcake

Ingredients:

1 1/4 Cups - All Purpose Flour

1 Tsp - Baking Powder

1 Tsp - Baking Soda

11/2 Tsp - Cardamom Powder

1/3 Cup - Room Temperature Butter (soft)

1 Can (14 oz/1 1/4 Cup) - Condensed Milk (Sweetened)

1 Cup - Sweetened Mango Pulp

Procedure:

1) Preheat the oven to 350 degree F.

2) Grease or add liners to the mini cupcake pans.

3) Sift all the dry ingredients in a bowl (flour, baking powder, baking soda, cardamom powder).

4) Whisk the butter in a bowl along with condensed milk and mango pulp. To this add and mix the dry ingredients just until everything incorporate well. (Do not overmix).

5) Scoop the batter into the cupcake pan and put them in the oven for about 7 to 10 minutes. Insert a toothpick and it has to come out clean.

6) Cool them in a cooling rack and decorate them with your favorite frosting.

Note: 

1) This makes about 44 mini cupcakes.

2) The same batter can be used in 8 inch or 9 inch cake pan, but it has to be baked for about 25 to 40 mins.