Growing up I used to love mango lassi so much. I would drink it all the time. If I could, I would have replaced water with it, that is how much I love mango lassi!!! These mango lassi cupcakes take me back to my childhood and I hope you enjoy them as much as I enjoyed developing this recipe!
In order to create a delicate crumb in these cupcakes, I used baking powder to allow them to rise and cornstarch to prevent too much gluten development. Baking powder is a leavening agent. It is a combination of baking soda and cream of tartar (an acidic powder), only needing liquid to be activated. Adding cornstarch to baked goods is great because it limits gluten development, allowing for a very delicate crumb to form, instead of a firm or chewy texture.
Mango lassi traditionally is made with a little bit of cardamom and saffron, which is why I added them to these cupcakes. If you are not a fan of these flavors or do not have them on hand, leave them out! The cupcakes will still taste amazing!
I recommend topping them with whipped cream. I made a honey and vanilla whipped cream for them that tasted amazing, but also cream cheese frosting would be great too.
If you make these cupcakes, send me pictures! I want to see how you guys decorate them! They are so fun and such a lovely summer treat. Enjoy!
Hi Ananya, I was just wondering if you have ever made this as a cake, and what measurements you used if you did. If you've never made it ask a cake do you have any suggestions? Also is it ok if we use thawed frozen mangoes or canned mangoes rather than fresh mangoes? Thank You!