Mangos are among the most widely cultivated tropical fruit, and here they're matched perfectly with sour cream.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes 12 cupcakes
1/2 cup garbanzo fava bean flour
1 cup rice flour
3/4 teaspoon xanthan gum
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
3/4 cup mashed mango (from 2 large mangoes)
1/4 cup honey
1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350 degrees F. and grease a 12-cup muffin tin or line with paper muffin tin liners.
2. In a medium bowl, sift together the flours, xanthan gum, salt, cinnamon, ginger, and allspice.
3. In a large bowl, cream the butter with the sugar until light, about 3 minutes. Add the vanilla and the egg yolk and beat until incorporated, scraping down the sides of the bowl. Stir in the mango and the honey, then add the flour mixture and stir until well blended.
4. Spoon the batter into the prepared muffin tin and bake for 25 minutes, or until a tester comes out clean. Remove the cupcakes from the pan and cool on a wire rack.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.