As Thanksgiving approaches, I know all of you — vegan or not– are looking for great options to the same-old-same-old orange-colored dessert it is that typically graces your table. Well, I have one for you and every word of it is like a fresh, sweet, tropical kiss: Vegan Mango Cupcakes with Mango Buttercream Frosting.
Mmmm…As you already know, I love my cupcakes. After all, how can anyone not love portion-controlled indulgence? And yes, I’ll admit, these mango cupcakes are indulgent, and rich, although probably nowhere near as rich as a non-vegan version could be. Besides, all of us need a little indulgence every now and then, don’t we? And what can be more comforting than a soft, fluffy cupcake covered with mounds of soft, fluffy frosting. I use canned mango puree in these cupcakes because here in the United States, it’s not easy for me to get my hands on the ultra-sweet and delicious Indian mangoes that these cupcakes so badly need. Try to use the puree of Alphonso mangoes (which is available at Indian stores) because this is by far the richest and most full-bodied and sweetest mango you’ll ever taste, hands down. If you’re lucky enough to live in India where mangoes are in season during the summer, use fresh mango puree by all means. Lucky you.
The mango buttercream for these vegan mango cupcakes is made with vegan butter (like Earth Balance) and shortening, with a dash of mango puree and trust me, one bite of this and you will feel like you’ve just died and gone to heaven. It’s a beautiful, versatile icing and one that you can use to frost all kinds of cakes. You can leave out the frosting and still have a delicious cupcake, but why would you?
Here are the recipes for my Vegan Mango Cupcakes and Vegan Mango Buttercream Frosting. Enjoy, all!
- FOR MANGO CUPCAKES:
- 1½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cardamom powder (use green cardamoms)
- Sift all the ingredients into a bowl and set aside.
- In another bowl, beat together until well-mixed:
- 1½ cups mango pulp or puree
- ⅓ cup canola oil
- ⅔ cup granulated sugar
- 1 tsp pure vanilla extract
- FOR MANGO BUTTERCREAM FROSTING:
- 8 tbsp (1 stick) vegan butter like Earth Balance
- 8 tbsp vegetable shortening
- 2 cups powdered sugar (I’ve seen recipes that use more than 3 cups of confectioners’ sugar for the same amount of butter and shortening and if you like a really sweet frosting, you might try adding more. But 2 cups, I found, was just perfect).
- ¼ cup mango pulp or puree
- 1 tsp pure vanilla extract
- MAKE MANGO CUPCAKES:
- 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.
- Divide the batter equally among 12 cups of a standard-sized muffin pan Lin ed with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top (it’ll still taste delicious, though 🙂 )
- Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
- MAKE MANGO BUTTERCREAM FROSTING:
- Cream together the butter and shortening until they are fluffy, about 1 minute.
- 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.
- Frost the cupcakes after they’ve cooled completely.