Mini Mango Cakes

Recipe by Baby Kato
READY IN: 38mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups flour
  • 12
    teaspoon baking soda
  • 14
    teaspoon ginger, powdered
  • 9
    tablespoons butter, unsalted, room temperature
  • 1
    cup sugar, vanilla scented
  • 23
    cup sour cream, thick
  • 2
    teaspoons vanilla extract, pure
  • 12
    teaspoon lemon extract, pure
  • 1
    teaspoon lemon rind, finely grated
  • 1
    large egg, room temperature
  • 2
    large egg yolks, room temperature
  • 12
    cup mango, fresh, sweet, diced
  • 1
    pint whipping cream, cold
  • 6
    tablespoons sugar, white
  • 1
    teaspoon vanilla extract, pure
  • 2
    tablespoons rum, dark
  • 12
    cup coconut, sweet, toasted (garnish)
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DIRECTIONS

  • Preheat oven to 400°.
  • Butter and flour muffin cups, 16 2 3/4-inches.
  • Mix together flour, baking soda, salt and ginger.
  • In a separate bowl, beat butter on high for 2 minutes.
  • Add sugar to butter gradually, beating a total of 2 minutes longer.
  • Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
  • Add sour cream mixture to butter and sugar, beat 1 minute.
  • Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
  • Scrape down bowl.
  • Add flour just until all flour is absorbed.
  • Gently, mix in diced mango.
  • Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
  • Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
  • While waiting for cakes to cool prepare whipped cream.
  • In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
  • Beat on high until cream thickens.
  • Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
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