Eggless Mango Cupcakes

Instructions

1. Preheat the oven / microwave convection oven, at 180c / 356f.
2. First in a mixing bowl,add mango pulp.
3. I used homemade pulp, which is very thick and no water/milk added.
4. If you use canned then it will be little liquidy but should be fine.
5. To this add sugar.
6. If you use granulated sugar then beat well till sugar dissolves.
7. If you are using icing/caster then no much need of beating this.
8. To this add butter,mix well till its well incorporated.
9. Now,add the sieved maida and milk to this,in batches till a nice smooth batter is formed,no lumps.
10. Add salt,baking soda and baking powder to this.
11. Mix once.
12. No need to beat this mixture now.
13. Add the white vinegar.
14. Mix once.
15. Grease the cupcake/cake tin with cupcake liner/parchment paper.
16. Pour the cake batter.
17. Tap the baking tin/mould on kitchen counter to rease any air bubbles.
18. Bake the cupcake for the first 8 minutes at 180c and then bake at 160c for 15 minutes or till they are done.
19. When filling the cupcake liners,pour batter till 3/4th height of the liner.
20. For cake,tent the baking pan with aluminum foil and bake for the first 10 minutes at 180c.
21. Then bake at 160c for next 25 to 30 minutes or till done.
22. Let it cool completely.
23. Enjoy with tea or coffee!
24. Taste best when served and consumed on the same day.