Mango Cupcakes

Cream in a blender
4 oz Earth Balance Margarine
3/4 cup sugar

To the blender bowl add
1 T apple cider vinegar
1 cup plain soymilk
1/3 cup very finely chopped mango
¼ cup mango pulp (available in cans from Asian Grocery Stores)
½ cup oil
1 tsp vanilla extract

Blend the wet ingredients and then dump in
2 ¼ cups flour
2 ½ tsps baking soda
¼ tsp cream of tartar
½ tsp salt

After all of this is mixed add
3 tsp Egg Replacer dissolved in 4 T Warm Water

Fill (up to about 3/4ths full) greased cupcakes tins. Makes 48 minicupcakes. (To make mini-cakes: fill mini-cupcake tins until only ½ full. Use 3 to make a layered cake with mango puree or mango jam as the filling.)

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