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Eggless mango cupcakes with basil buttercream

Eggless mango cupcakes with basil buttercream

Moist eggless mango cupcakes frosted with a unique basil buttercream
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Ingredients
  

For the mango cupcakes

  • 180 ml or 2/3 cup mango puree
  • 120 ml or 1/2 cup yoghurt or curd
  • 60 ml or 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 200 grams or 1 cup granulated or castor sugar
  • 190 grams or 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the basil buttercream

  • 15 grams or 1 scant cup (not packed) fresh basil leaves
  • 112 grams or 1/2 cup unsalted butter
  • 150 grams or 1 1/2 cups icing or powdered sugar
  • Pinch of salt skip if using salted butter

Instructions
 

To make the mango cupcakes

  • Preheat your oven to 180 C / 350 F. Line a 12 cavity muffin tray (or individual silicon cupcake moulds) with paper liners or grease and flour well
  • If using fresh mango , chop and puree them , then strain out 2/3 cup of puree into a large bowl
  • Add in the yoghurt , vanilla and oil. Whisk or stir until smooth
  • Add the sugar and whisk well
  • Sift in the flour , baking powder , baking soda and salt.
  • Fold with a spatula or whisk just until smooth or no flour / lumps are seen. Try not to over mix!
  • Fill the batter into the prepared muffin tray , filling each cavity about 2/3 rds full
  • Immediately, transfer to oven and bake at 180 c / 350 F for 18 to 20 minutes . A toothpick inserted in the centre of a cupcake , should come out clean.
  • Remove from oven and let cool 5 mins for a wire rack
  • Gently remove each cupcake from tray and cool completely before frosting.

To make the basil buttercream :

  • Clean and dry the basil leaves well.
  • In a grinder/ mixer or food processor , pulse together the basil leaves with half of the icing sugar until a green paste is formed.
  • In a bowl , beat the butter until smooth , add about half of the remaining sugar and beat until smooth (not grainy )
  • Add the rest of the sugar and beat until smooth
  • Add the basil paste and the salt and beat until desired consistency is achieved
  • Frost cupcakes as desired !

Notes

The recipe for mango cupcakes makes 12 standard sized cupcakes .They can be stored for upto 3 days at room temperature or refrigerator.
The recipe for basil buttercream makes about 2 cups of buttercream  , enough to frost 12 cupcakes or a six inch layer cake . It can be stored for 3 days or so in the refrigerator.
For the mango cupcakes, use a sweet ripe mango - I used Alphonso. 
As its an eggless batter , fill the moulds as soon as its ready and bake immediately for best results
Overmixing may lead to dense cupcakes.
Make sure the basil is fresh , clean and dry !
My measuring cup is 240 ml .