Mini Mango Cakes
photo by Pamela
- Ready In:
- 38mins
- Ingredients:
- 17
- Yields:
-
16 cupcakes
- Serves:
- 8
ingredients
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ginger, powdered
- 9 tablespoons butter, unsalted, room temperature
- 1 cup sugar, vanilla scented
- 2⁄3 cup sour cream, thick
- 2 teaspoons vanilla extract, pure
- 1⁄2 teaspoon lemon extract, pure
- 1 teaspoon lemon rind, finely grated
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1⁄2 cup mango, fresh, sweet, diced
- 1 pint whipping cream, cold
- 6 tablespoons sugar, white
- 1 teaspoon vanilla extract, pure
- 2 tablespoons rum, dark
- 1⁄2 cup coconut, sweet, toasted (garnish)
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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Reviews
-
These mini cakes are absolutely delicious! I loved the rum-flavoured cream and I'm so pleased that I bought a bottle of both dark and white rum for the contest recipes. The dark rum works just fantastically in here! I wish I could give this recipe 4.5 stars! My BF wanted to give the cakes 5 stars and I do agree that this is a fantastic recipe. However, mangoes are expensive here in Switzerland and because of all the lovely rum cream I could hardly taste them. I would have loved them to play a more important role in this recipe. For example to have bits on top of the cream before the coconut is sprinkled on. Thank you so much for creating this recipe. This is certainly a recipe I'll come back to, although I may change it slightly.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.