Whole Wheat Mango Cup Cake - Lockdown special

Long Long back, in one of the hot summers I tried baking a Mango cake. Now this summer into the lockdown, I tried my hand at Whole wheat Mango cup cake. Internet floods with infinite vloggers and bloggers who experiment with what not in the world to bake their cake. 

But to me baking a cake is not just about the recipe or the ingredients. Rather it is your complete understanding the oven and its temperature settings 😅 Every recipe demands an unique setting and getting it right first time is a miracle in itself. Such a mircale happened today with my Mango Cup Cake and I got it perfect the first time. So lets go to the recipe.

I call it lockdown special, because of three special reasons:

•  I didnt have butter. So I used melted ghee 😃 Well !!! it did taste great still.
•  The best part; I did it using Whole wheat flour. As Maida affects our immunity level
•   I used Organic Brown Sugar. As White Sugar too does no good for our health. 

Recipe:                

• Whole wheat flour - 1 cup
• Mango Puree - 0.5 to 0.75 Cup (Madras hapus)
• Powdered Organic Brown Sugar - 1 Cup
• Melted Ghee -0.5 Cup ( Go for ghee if no butter handy)
• Baking powder - 1 tsps (Et-mi baking powder)
• Baking soda - 1/2 tsp ( I used Tata I Shakthi soda)
• Curd - 0.5 Cup 
• Cup cake tray to mould and bake it
• Optional cup cake butter paper. Well I didnt have one. So did without it.

Way to go: 

1. Preheat the oven at 180 degrees for 15 mts.  
2.  Meanwhile take a bowl and add one cups of whole wheat flour onto it. Now add baking powder and baking soda to it. Give it a mix with a spatula, and then sieve them through a sieve twice to ensure they are mixed well. 
3. Take another bowl, add melted Ghee and powdered sugar. Mix them well with a spatula.
4. Then add the curd and give it a nice stir and mix them all thoroughly
5. Now add mango puree to it and mix well.
6. Once done, now add the dry ingredients (wheat flour-soda-bakingpowder mix) and make a nice batter. Batter should not be thick like a dough. And it should not thin either (should be thicket than pouring consistency). Say much thicker than idli batter. 
7. Coat the tray with cooking oil ( I used refined oil), and then pour the batter into it. If you have cup cake butter paper, then you can place them and pour the batter on it.
8. Now place the tray with batter in the pre heated OTG (Oven) in the central tray with both the rods turned on and bake it for about 10 mts at 180 degrees. 
9. Once done, insert a knife into the cake to check if it is cooked well. If cooked well, the knife should come out without any batter sticking to it. If not, place it back in oven and cook it for another 10 mts. Mostly by this time it would have turned brown on top and would have got cooked soft within.
10. Don't immediately take it out from the Oven, leave it in the oven for another 10 mts till it cools
11. Your Yummy Spongy Healthy Mango Cup cake is ready 😋.