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

  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. 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.
  4. 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.
  5. Baking time, 15 to 18 minutes for standard cupcakes or 10 to 12 minutes for minis.