Ingredients:

• 1.5 cups – all-purpose flour
• 2 tsp – baking powder
• 1/2 tsp – baking soda
• 1/2 tsp – salt
• 1 tsp – Cardamom powder
• In another bowl, beat together until well-mixed:
• 1.5 cups – Mango pulp or puree
• 1/3 cup – Canola Oil
• 2/3 cup – granulated Sugar
• 1 tsp – pure vanilla extract

Method:

1. Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
2. Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top.
3. Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
4. Cream together the butter and shortening until they are fluffy, about 1 minute.
5. Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
6. Frost the cupcakes after they’ve cooled completely.
7. Recipe courtesy: Holy Cow Vegan