Allergy Mums / Support for families with allergies

publication date: Jun 25, 2015

Vegan Peach and Mango Cupcakes

Vegan Peach and Mango Cupcakes

 

Is it a cupcake or is it a muffin? I dunno know. But it's lovely, moist and packed with fruit. The Mango is pureed so forms part of the liquid content and gives these cupcakes their lovely light orange colour. The peach is chopped up and gently mixed into the batter at the end.  These are very delicate; and really lovely. We topped them with a mix of oats, brown sugar and margarine but if you're in the mood do top them with a gentle vanilla buttercream.

 

Free from: dairy, egg, soya and nuts

Contains: gluten

 

Ingredients

1 ½ cup self-rising flour

1 cup caster sugar

3 ripe peaches – blanched and chopped up

1 ripe mango – pureed

1 small ripe banana mashed

¼ cup KoKo or Rice milk

1 tsp baking soda

1 tsp vanilla paste or extract

1 tsp apple cider vinegar

6 tbsp. melted Pure Sunflower Margarine or any non-dairy margarine or, if you must, flavourless oil.

Topping

¼ cup soft brown sugar

½ cup oats

1 ½ tbsp. Pure sunflower margarine

 

Method

Preheat oven to 170°C or 340°F

Line your muffin tin so you are ready to go.

Make the topping so you are ready to sprinkle it on top.

Mix the brown sugar, oats and margarine together in a small bowl. Frankly – I use my fingers as it’s just easier.

Now to the cupcakes…

Start with the peaches. In a small bowl cover them with boiling water. Leave for about 5 minutes, then grab a knife and stab one. The skin should be easy to peel off. Chop into small chunks - as you can see mine are various shapes and sizes.

Peel and chop the flesh off of your mango. Puree until smooth. I had about a cup of puree.

Mix the flour, sugar and baking soda together.

Add in the pureed mango, mashed banana, Koko milk, vinegar, vanilla and melted margarine. Mix to incorporate.

Vegan Peach and Mango Cupcake Batter

With a wooden spoon fold in the chopped peaches carefully.

Vegan Peach and Mango Batter

Fill the cupcake holders to about ¾ full and sprinkle the brown sugar/oat mixture on top.

 

Bake for about 20 minutes, or until a toothpick comes out clean.

 

Cool in the tin for 10 minutes, then onto a wire rack.

 



Brought to you by Allergy Mums

Our favourites!

Click to go to the recipe

 

Gluten Free Vegan Chocolate Banana Cupcake
Vegan Lemon Curd Cupcakes
Vegan Chocolate Cupcakes
Toffee Cupcakes
 Lime Curd and Coconut Cupcake
 
Search the Site
News

Fancy keeping up with our personal allergy experiences?

Then click direct to our blog section.

 

Allergy UK is a great charity providing information and help for people with allergies.

Their hotline is staffed by wonderful people offering their help free of charge.

Their number is: 01322 619 898

Allergy Blog Awards Finalist

You can listen to us on

Eat Allergy Safe talking about

how to cope with allergies.

Eat Allergy Safe

 

And here we are talking about Eczema - click the pic for

the link!

 

More Great News for us!

 Read all about it