Vegan Mango Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- ****4 tablespoons water, 2 teaspoon oil, 4 teaspoon baking powder combined (egg replacement of 2 eggs)
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup apple sauce (increase if batter is too thick)
- 1/4 cup oil (increase if batter is too thick)
- 1 1/4 cup Jungle Pulp Mango Puree
- 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners
- Jungle Pulp Mango Puree
- 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners
Directions
- Preheat the oven to 350 degrees.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the oil, apple sauce and sugar with an electric mixer until light and foamy. While beating, gradually pour in the vanilla and mango puree.
- While mixing slowly, add half of the flour mixture, then the egg replacement mixture followed by the remaining flour mixture; take care not to over mix the batter.
- Baking time, 15 to 18 minutes for standard cupcakes or 10 to 12 minutes for minis.
