Mango Cardamom Cupcakes:    

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch of freshly ground SPRIG Whole Green Cardamom from Idukki
• ½ cup vegetable oil
• ¾ cup castor sugar
• 2 drops of SPRIG All-Natural Marigold Yellow Colour Extract
• ½ cup mango puree
• 1 teaspoon pure vanilla extract
• 4 eggs, at room temperature

Meringue Frosting with All Natural Vanilla

• 4 egg whites
• 1 tsp fresh lemon juice
• 1 cup castor sugar
• 1 SPRIG All-Natural Vanilla Bean, ground to paste

Method:

Mango Cardamom Cupcakes:

• Pre-heat the oven to 180 C. Line cupcake pan with liners.
• In a bowl whisk together the flour, baking powder, and ground SPRIG Whole Green Cardamom from Idukki
• In a large bowl, beat oil and sugar until the mixture is pale.
• Beat in the eggs, one at a time and mix well after each addition.
• Add SPRIG All-Natural Marigold Yellow Colour Extract
• Beat in the mango puree.
• Add in the flour and baking powder. Mix until everything is well combined and the batter comes together. Do not over-mix.
• Pour the batter into the prepared cupcake pan. Bake at 180 C for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Meringue Frosting with All Natural Vanilla

• On a double boiler (heat proof bowl over a bowl of simmering water) set over medium heat, mix egg whites, lemon juice and sugar. Keep mixing continuously, to prevent the eggs from curdling.
• Cook until the sugar dissolves.
• Once the sugar dissolves, transfer the egg mixture to another bowl and add the ground All Natural Vanilla
• Using an electric mixer on high speed, beat until the egg whites double in volume and stiff peaks form. The mixture will be smooth and glossy.
• Decorate the tops of the cupcakes with the frosting and enjoy!

Thanks to Shivesh Bhatia (http://bakewithshivesh.com/) for the recipe, images, and video!