Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...
It is raining mangoes, and my family likes to have the mangoes as it is, the stone of the mango remains. It has so much of flesh attached to it, so I managed to take out some pulp from it and used it up to make these mango cupcakes. These cupcakes are made with whole wheat and frosted with Cottage Cheese Cream...
2 cups Whole Wheat Flour
1 tsp Baking powder
1 tsp Soda bicarbonate
1 cup Condensed Milk
1/2 cup Melted Butter (Room Temperature)
1/2 cup Mango puree
1/4 cup Curd + 1cup Milk mix together
1 tsp Mango Essence
Sieve the flour, baking powder and soda bicarbonate. Add all the wet ingredients together in to a mixing bowl. Beat it well. Add the flour little at a time and beat it. The batter has to be thick dropping consistency. Preheat the oven to 180 degrees celcius. Take the cupcake liners. Fill in 2/3 of the batter in each of the liners. Bake at 180 degrees celcius for 40 minutes depending upon the oven temperature. Check after 30 minutes. Insert a toothpick and check. If it comes out clean then the cupcakes are done. Cool it completely before frosting.
Cottage Cheese Cream Frosting
1/2 cup Cottage cheese crumble
1 Tetra pack chilled Amul cream (remove the excess water in the cream)
1 1/2 cup Icing sugar
Few drops of Mango Essence
Few pieces of Mangoes
Churn the cottage cheese in a blender with 1 tbsp milk in to a paste. Beat the Amul cream till soft peaks form.
Sieve the icing sugar and beat it. Add the essence and cottage cheese. Beat it well. Refrigerate it for 30 minutes to set. Then add the frosting on the cupcakes. Decorate it with chopped mangoes and some sprinkles on top.