Aamras Cupcakes (Eggless)
These eggless mango cupcakes are filled with a tangy aamras curd and topped with a light and airy cardamom whipped cream cheese frosting. They are fragrant, indulgent and delicious. If you are a mango-lover, I think you’ll enjoy them.
Recipes
Aamras Cupcakes
(Makes 10 cupcakes)
Ingredients
Dry Ingredients -
1 1/2 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground green cardamom
1/8 tsp grated nutmeg
Pinch of salt
Wet Ingredients -
3/4 cup mango pulp (fresh or canned)
2/3 cup sugar
1/3 cup oil
1/3 cup milk, at room temperature
1 tsp white vinegar
Few saffron strands
Method
Preheat your oven to 180°C. Line a 12-cavity muffin pan with 10 cupcake liners and set aside.
Add the saffron strands and vinegar into the milk and leave to steep for 10 minutes.
Sift all the the dry ingredients together in a large mixing bowl.
In another bowl, whisk together all the wet ingredients.
Use a rubber spatula to fold the dry ingredients into the wet ingredients, little at a time, until well incorporated. Do not over-mix the batter or else the cupcakes will be dense.
Spoon the batter into the cupcake liners until 2/3rds full. Place in the oven and bake for 18-20 minutes or until a toothpick inserted into the middle of the cupcakes comes out clean.
Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
Once cool, hollow out a small opening in the center of each cupcake using an apple corer or cupcake corer (yes, there is such a thing). Spoon some Aamras Curd (recipe below) into each cavity.
Frost the cupcakes with Cardamom Whipped Cream Cheese Frosting (recipe below) and enjoy!
Store any remaining cupcakes refrigerated in an airtight container for 2-3 days. Let them come to room temperature before serving.
Aamras Curd
Ingredients
1/4 cup mango pulp (fresh or canned)
2 tbsp lemon juice or 1/2 tsp citric acid
2 1/2 tbsp sugar
2 tsp cornstarch
1/4 cup milk
5 saffron strands
1/4 tsp ground green cardamom
Pinch of grated nutmeg
1 tbsp salted butter, at room temperature
Method
Combine all the ingredients except the butter in a heavy based saucepan. Whisk continuously over medium heat for about 5 minutes or until the mixture starts to thicken.
Lower the heat and whisk in the butter until it is completely incorporated into the curd. Continue to whisk for a couple of minutes, then remove from heat and set aside to cool.
Once cool, whisk the aamras curd well and use it to fill the cupcakes.
The aamras curd can be stored in the refrigerator for up to a week.
Cardamom Whipped Cream Cheese Frosting
Ingredients
3/4 cup heavy whipping cream, chilled
1/3 cup powdered sugar (or to taste)
1 tsp ground green cardamom
1/3 cup cream cheese, cubed and softened to room temperature
1/2 tsp agar agar powder
2 tbsp water
Method
In a mixing bowl or bowl of a stand mixer, combine the heavy whipping cream, powdered sugar and ground cardamom. Whip to soft peaks.
Combine the agar agar powder and water in a microwave-safe bowl. Stir well and microwave on high for 12-15 seconds. Stir well until the agar agar dissolves. Let it cool for 30 seconds.
Add the cubed cream cheese along with the agar-agar mix into the whipped cream. Whisk well to combine. Make sure the cream cheese is at room temperature or else it will form small lumps and the frosting will not be smooth. Refrigerate the frosting if not using immediately.
Transfer the frosting into a piping bag fitted with a star tip (Wilton 1M or 2D). Frost the aamras cupcakes and serve.
