So July 4th is Bogart's birthday and this year he turned four. We always have a picnic celebration on holidays during the summer and that is always an excellent excuse to have cupcakes!
Well, I made a doggie cupcake but I also made a human one. I purchased quite a few mangos the past few weeks, so a mango cupcake it was! And lychees are in season, so I collabrated and made a sweet caramel rosewater lychee topping.
1 stick Earth Balance
1 cup agave
Egg Replacer for 1 egg
1 cup soy milk
1 1/3 cup cake flour
1 teaspoon baking powder
2 mango, peeled and chopped, and pureed
Preheat the over to 350 degrees. Beat margarine and then add the agave and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
Add the egg replacer and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
Combine flour, salt, and baking powder and sift together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined.
Fold the mango into the batter. Scoop into liners ¾ full.
Bake 15-18 minutes. Let cool on a wire rack.
Peel and remove the seed from 8 lychee fruit.
Combine with ½ cup agave and 4 tablespoons rosewater. Place over low flame, stirring until thickened and caramelized.
Spoon on top of cuppies.