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1
Preheat the oven / microwave convection oven, at 180c / 356f.
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2
First in a mixing bowl,add mango pulp.
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3
I used homemade pulp, which is very thick and no water/milk added.
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4
If you use canned then it will be little liquidy but should be fine.
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5
To this add sugar.
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6
If you use granulated sugar then beat well till sugar dissolves.
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7
If you are using icing/caster then no much need of beating this.
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8
To this add butter,mix well till its well incorporated.
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9
Now,add the sieved maida and milk to this,in batches till a nice smooth batter is formed,no lumps.
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10
Add salt,baking soda and baking powder to this.
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11
Mix once.
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12
No need to beat this mixture now.
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13
Add the white vinegar.
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14
Mix once.
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15
Grease the cupcake/cake tin with cupcake liner/parchment paper.
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16
Pour the cake batter.
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17
Tap the baking tin/mould on kitchen counter to rease any air bubbles.
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18
Bake the cupcake for the first 8 minutes at 180c and then bake at 160c for 15 minutes or till they are done.
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19
When filling the cupcake liners,pour batter till 3/4th height of the liner.
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20
For cake,tent the baking pan with aluminum foil and bake for the first 10 minutes at 180c.
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21
Then bake at 160c for next 25 to 30 minutes or till done.
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22
Let it cool completely.
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23
Enjoy with tea or coffee!
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24
Taste best when served and consumed on the same day.
