Pecan cupcakes with mango topping

Ingredients for 16 servings:

• 100 g pecans
• 120 g mango(s), flesh weighed
• 280 g spelt flour type 630
• 160 g cane sugar
• 40 g starch flour
• 2 tsp cream of tartar baking powder
• 1 tsp baking soda
• 1 tsp vanilla, ground
• 80 ml water
• 60 ml rapeseed oil
• 1 pinch of salt
• 400 g mango(s), flesh weighed
• 1 packet of vanilla pudding powder (37 g for 500 ml milk)
• 2 tbsp, heaped cane sugar
• 1 tsp agar-agar
• 250 g cream substitute (vegan whipped cream)
• 2 tsp locust bean gum

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

vegan

Puree the mango flesh. Finely chop the pecans. Combine the nuts, flour, sugar, cornstarch, baking powder, baking soda, salt, and vanilla. Stir in the mango puree, water, and oil until a smooth batter forms. Divide the batter among 16 muffin cups (7 cm diameter) and bake for 25 minutes at 175°C. Let cool. Puree the mango flesh, reserving a few pieces for decoration. Mix the pudding mix with sugar and agar-agar in 4 tablespoons of mango puree until smooth. Bring the remaining mango puree to a boil, stir in the pudding mix with a whisk, and simmer until the sauce thickens. Let cool, stirring occasionally. Whip the whipped cream and gradually fold in the mango cream. Stir in the locust bean gum. Let the topping set in the refrigerator for about 20 minutes. Then pipe it onto the cupcakes using a piping bag. Garnish with halved pecans and small mango pieces.