CUPCAKE RECIPE - MANGO CUPCAKES WITHOUT OVEN

STOVETOP BAKING /MANGO CUPCAKES

As I told you earlier, an oven is not at all required to bake cakes. Again am back with yet another stovetop cake recipe. How about a mango flavored cupcake or muffin for today? These cupcakes are rich, buttery and super moist with a bursting mango flavor. The pleasant smell of fresh mangoes filled in my kitchen while baking this cupcake was just amazing. This recipe for cupcakes calls for simple ingredients. And it is baked on the stove top without an oven which is really easy. I have shared many cake recipes without oven on my blog.  

Mango is the iconic fruit in many global cuisines. Mango is delicious on its own but it is heavenly delicious when added to any dishes. This superfruit is packed with vitamins, nutrients and a good source of fiber which makes this fruit a perfect food. I strongly believe that nothing is more satisfying than nourishing the heart and soul of your loved ones through food. Especially when it is for our kids, I really enjoy it to the fullest. Sometimes simple recipes create magic, especially while baking cakes or cupcakes. My lil kid is very fond of cakes. The moment when we see them eating those cakes with love makes us proud. Hope you all give this muffin recipe a try for sure. So let us see how to make stove top cupcake / no oven muffins/ mango cupcake recipes/ moist mango muffins/ how to bake cupcake without oven/cake recipes for kids/cupcake recipe/mango muffin/ stovetop oven/stove top oven/ stove top recipes/oven stove top/stove top dessert recipes/easy mango recipes.

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INGREDIENTS for 6 medium cup cakes (1 cup = 250 ml)

All purpose flour(maida)-  ¾ cup

Butter (unsalted)            - 50 g

Baking powder              - 1 tbsp

Sugar - quarter a cup ( can add more as per your sweet preference)

Milk         -  half a cup + 3 tbsp (only if required)

Vanilla     - 1 tsp

Egg          - 1, large

Mango    - quarter a cup, chopped(i used sweet badami mangoes)

Lemon juice - 1 tsp

PREPARATION

• Keep the egg, butter, and milk at room temperature. This is an important baking rule that many of us ignore while baking.
• Sift together All purpose flour (maida), baking powder and salt. Set aside.
• Heat chopped mangoes, lemon juice, and sugar in a pan. Cook over a medium-low flame for 6 - 8 minutes or until the sugar melts and mango turns mushy. Set aside this sweet mango mixture in a bowl.

LET US START 

• In a bowl, add the softened butter. Cream it well.
• To this add  egg (at room temperature) and again cream it well (you can use an electric beater for this)
• When done add vanilla essence and prepared mango mixture.
• Combine well with a hand mixer. 
• When done, add the sifted flour and milk alternately. Combine well. (Do not add the whole flour mixture at a time).
• Scoop this batter to each paper cup cakes. I used a medium-sized paper cupcakes and filled up to  ¾ of the paper cups. You can make 8 to 10 small cupcakes with this measurement.

STOVETOP BAKING

• Heat a nonstick vessel or any vessel with a lid. Once hot, make the flame to medium. Do not make the flame too low. 
• Keep a steel plate inside this vessel or as I did, place this prepared paper cups inside a springform cake pan. Keep it inside the preheated vessel. Cover immediately with a lid. 
• Let it bake for 45 to 50 minutes or until a toothpick inserted comes out clean. The time depends on the size of paper cups used. So check occasionally. 
• Once done, take the cupcakes out of the vessel and let it cool down for 10 minutes. 
• You can also bake this cupcake in the oven at 180 degrees C for 25 to 30 minutes.