The mango season is almost over but Pune’s love for the king of fruits stays strong. Mango muffins bring the taste of the fruit mixed with the richness of the cake and is amazingly tasty.
- 1 cup walnuts
- 1¾ cups cake flour (I used wheat flour)
- ¾ cup powdered sugar
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- ½ cup unsalted butter
- 1½ cups fresh mango puree (i.e “Amras“)
- 1 teaspoon pure vanilla essence
- 1-2 spoon of milk if the batter becomes very thick
- ½ cup butter (room temperature)
- 4 tablespoon mango puree
- 2 cups icing sugar
- few drops of vanilla essence
- Preheat oven to 180 degrees Celsius.
- Place the walnuts on a baking sheet & bake for about 10 minutes or until lightly toasted. Let cool and then chop roughly.
- In a medium-sized bowl beat eggs until light and fluffy, combine the mango puree, melted butter and vanilla with spatula. In another large bowl combine the wheat flour, sugar, baking powder, baking soda, salt and walnuts.
- Now lightly fold the wet ingredients into the dry ingredients until they combined and the batter is thick and chunky. (Do not over mix the batter. Over mixing the batter will yield tough, rubbery muffin.) Add milk as required if the batter becomes too thick.
- Spoon the batter into the prepared muffin tins. Bake about 25 minutes or until a toothpick inserted comes out clean.
- Place on a wire rack to cool for five minutes and then remove muffins. Serve warm or at room temperature. Prepare the mango frosting by mixing all the ingredients, pipe it with a regular mango flavoured buttercream frosting using the star tip.
Yields 20 medium sized muffins.
The mango frosting will add extra richness & creamy taste for this mango dessert. To add more vibrant orange colour, mango pulp was added with the batter; you can try different variations like adding mango pieces instead of the pulp. Surely they will be delicious & full of flavour.