MANGO CUSTARD CUP CAKE

MANGO CUSTARD CUP CAKE

BY SHWETA GALINDE

INGREDIENTS 1 CUP -250 ML (8 to 10 Cup Cakes)

• All-purpose Flour – ¾ Cup
• Custard Powder – ¼ Cup (4 tbsp)
• Baking Powder – 3/4 tsp
• Baking Soda – ¼ tsp
• Vegetable Oil / Butter – 2 tbsp
• Curd – 2 tbsp
• Mango Pulp – ¼ Cup
• Powdered Sugar – 1/2 Cup
• Milk – As per requirement yo adjust batter consistency
• Yellow Food Color – A few drops
• Mango Essence – ¼ tsp (As Per requirement)
• Vinegar – 1 tsp
• For decoration – Whipped or butter Cream or serve plain

METHOD OF PREPARATION:

Sieve all dry ingredients in a bowl

Mix all wet ingredients (Powder Sugar, Oil / Butter, Curd, Mango pulp, Mango  essence) in another bowl

Mix the dry ingredients with wet ingredients in 3 or 4 batches

Add liquid milk according to the required consistency of the better

Pour the batter in Cup Cake mould up to ¾ level

Place the mould with batter in the pre-heated oven for 15 to 20 mins at 180 *

Check after 15 mins .

Store: 3 to 4 days in normal temperature.

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