These eggless mango semolina cupcakes are dense, moist and delicious. Don’t forget to make some this mango season!
Okay, so I have one more mango recipe to share with you all! I know I know I’m a crazy mango maniac, I absolutely love this fruit and can have it in any form! Though honestly I best enjoy it as it is! Well, I don’t have the luxury of eating those heavenly Alphonso mangoes, so I make do with the pulp which is readily available in most Indian stores!
So I had bookmarked this recipe shared by Soniya, who blogs at The Belly Rules The Mind along with her friend Anvita! This is an eggless mango semolina cake. All you need it just 1 bowl, and 15 minutes of prep time, and you have yourself this delicious and exotic, tropical mango cake in 20 minutes flat!
I’m literally short on words on how to describe it, it is so good and decadent even without any frosting. However, you can probably use some cardamom infused whipped cream to make it look even fancier! This is yet another teatime cake that will definitely be added to my repertoire!
- YOU MAY ALSO ENJOY THESE DELICIOUS EGGLESS CUPCAKE RECIPES,
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE
- HOW TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE?
- Eggless Mango Semolina Cupcakes | Cake
YOU MAY ALSO ENJOY THESE DELICIOUS EGGLESS CUPCAKE RECIPES,
- Eggless Moist Chocolate Cupcakes with chocolate buttercream frosting
- Eggless vanilla Easter cupcakes
- Orange cupcakes
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE
1.Preheat oven to 350 degrees F. Line a muffin pan with liners ( I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
2.Add oil to this and mix again.
3.Add mango pulp, mix well.
4.Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
5.Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it’s done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.
NOTES
- The cupcakes do not really brown on top as the loaf cake, remove them out as soon as the toothpick comes out clean.
- I filled the batter almost to the rim of the liners, you can fill 2/3rd and probably get 8 cupcakes. They do not rise a lot.
- You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine mesh sieve to get rid of any fibers.
HOW TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE?
Eggless Mango Semolina Cupcakes | Cake
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup fine variety semolina
- 1/4 cup vegetable oil, I used sunflower oil
- 1/2 cup sugar
- 1 cup mango pulp, I used canned pulp
- 1/2 tsp green cardamom powder
- 1 tsp baking powder
- 1/8 tsp salt
- Nuts of your choice for garnish, optional
Instructions
- Preheat oven to 350 degrees Line a muffin pan with liners (I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
- Add oil to this and mix again.
- Add mango pulp, mix well.
- Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
- Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it’s done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Eggless Mango Semolina Cupcakes | Cake
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup fine variety semolina
- 1/4 cup vegetable oil, I used sunflower oil
- 1/2 cup sugar
- 1 cup mango pulp, I used canned pulp
- 1/2 tsp green cardamom powder
- 1 tsp baking powder
- 1/8 tsp salt
- Nuts of your choice for garnish, optional
Instructions
- Preheat oven to 350 degrees Line a muffin pan with liners (I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
- Add oil to this and mix again.
- Add mango pulp, mix well.
- Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
- Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it’s done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.
Notes
Wondering what to make with your Summer’s bounty of fresh tomatoes? Then make this easy, fresh tomato marinara sauce, that is bursting with delicious and clean flavors.
Hello folks, Hope everyone has been doing well!
Today I’m sharing my version of marinara sauce, made from fresh tomatoes. Although marinara sauce is easily available in stores, I still prefer making my own marinara sauce as I can customize it to my family’s liking also it’s free of any preservatives/additives used in commercially available products.
You can cook this down further to really thicken it and use it as a sauce for pizza too. Although traditionally Italians don’t really use a sauce specifically made for pizza, it’s just a regular tomato sauce ( not ketchup, in India, these 2 terms are used interchangeably.)
As I always say, please free to alter the quantity of the spices as per your preference. I like mine with little extra garlicky flavors and a little heat.
- STEP BY STEP INSTRUCTIONS TO MAKE FRESH TOMATO MARINARA SAUCE
- HOW TO MAKE FRESH TOMATO MARINARA SAUCE?
- Fresh Tomato Marinara Sauce
STEP BY STEP INSTRUCTIONS TO MAKE FRESH TOMATO MARINARA SAUCE
1.Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water. 2.Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown). 3.Next add onions, sauté until translucent. 4.Add red pepper flakes, 1 & 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds. 5.Immediately add in prepared tomato purée along with tomato paste. Mix well. 6.Add salt and pepper as per taste. Mix everything. 7.Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan. 8.Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar ( if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
NOTE
- This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.
HOW TO MAKE FRESH TOMATO MARINARA SAUCE?
Fresh Tomato Marinara Sauce
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb Roma tomatoes
- 1 tbsp finely chopped garlic
- 1/2 cup finely chopped onion
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 2 tbsp tomato paste, optional
- 1 tsp sugar optional, only if the tomatoes are slightly tart
- 9-10 fresh basil leaves
- Salt and pepper to season the sauce
Instructions
- Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water.
- Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown).
- Next add onions, sauté until translucent.
- Add red pepper flakes, 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds.
- Immediately add in prepared tomato purée along with tomato paste. Mix well.
- Add salt and pepper as per taste. Mix everything.
- Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan.
- Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar (if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
Notes
- This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
