Mango Lassi Cupcakes

I love lassi. Meethi Lassi(sweet lassi) is my favorite thing to order when I visit Lahore, but Mango lassi is something I order everywhere, because let’s face it, it’s the best! Yogurt and sweet mangoes blended into a thick milkshake consistency, it just screams summer to me. The tart yogurt balances the sweet mango so well. So obviously I was going to turn it into a dessert. I love tarts, custards and all things sweet, but I didn’t want to just add some gelatin to mango lassi and call it a day. Nope, not me. I went and turned my favorite childhood cake into a mango lassi cupcakes, and I fear I may have to make these on a weekly basis because Mina and Nauman (who am I kidding, me as well!) ate half the batch before dinner! Lucky for me this is a one bowl wonder.

What I love about these is that they actually taste like authentic mango lassi, and the reason for that is a delicious Fruit a Vitals Chaunsa (a type of mango found in Pakistan in the peak of summer) mango juice that I used. You can achieve a similar flavor using mango pulp that has originated from the subcontinent, and cans of such mango pulp are found in abundance at many Arab and Pakistani/Indian grocery stores. Please don’t use fresh mangoes or any non desi brands of mango pulp. You just won’t get that classic mango lassi flavor. And don’t worry about the sweetness, I’ve adjusted the sugar in the actual cupcake to accommodate the sweet mango pulp/juice you’ll be adding.

Here’s what you’ll need for 12 cupcakes

1/2 cup unsalted butter, softened

1/2 cup oil

3/4 cup sugar

1/4 cup mango juice/mango pulp

3 eggs

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

For the frosting:

1 cup cream cheese, at room temperature

1/4 cup mango juice/mango pulp

1/4 cup icing sugar

pinch of salt

1 cup heavy whipping cream, chilled

Preheat your oven to 360 F. In medium bowl whip the butter, sugar and oil till combined. You can use a hand mixer, stand mixer or just a plain old spatula, either get the job done. Add in the mango juice/pulp and mix well. Then add in the eggs, one at a time, and mix just until combined. Sift in the flour, baking powder and salt. Fold until the mixture is smooth. Then divide your batter into 12 lined cupcake tins. These cupcake are more like muffins in that they rise more than cupcakes, so make sure you use cupcake liners to avoid any messes. Then just bake for 16-20 minutes, or until the cupcakes are a light golden brown and a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the frosting:

I used my stand mixer, but a hand mixer works great. Add the cream cheese and icing sugar and whip until smooth. Then add the mango juice/pulp and pinch of salt and whip just until combined. Add in the chilled whipping cream and whip until soft peaks form. The frosting will not get to stiff peaks because of the addition of mango, but it will hold soft peaks. Transfer to a piping bag and pipe onto the cooled cupcakes. You can even use a spatula to spread the frosting over the cupcakes. If you enjoy extra frosting on your cupcakes double this recipe.

Decorate with shredded coconut, fresh mango slices and enjoy! These are great to make for small summer picnics, ramadan treats and even more perfect for Eid! Once you try these you’ll know that it’s possible to have your cake AND eat it too! Sorry, I couldn’t help myself.

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