teaspoon ginger, powdered
tablespoons butter, unsalted, room temperature
cup sugar, vanilla scented
cup sour cream, thick
teaspoons vanilla extract, pure
teaspoon lemon extract, pure
teaspoon lemon rind, finely grated
large egg, room temperature
large egg yolks, room temperature
cup mango, fresh, sweet, diced
pint whipping cream, cold
tablespoons sugar, white
teaspoon vanilla extract, pure
cup coconut, sweet, toasted (garnish)
2Butter and flour muffin cups, 16 2 3/4-inches.
3Mix together flour, baking soda, salt and ginger.
4In a separate bowl, beat butter on high for 2 minutes.
5Add sugar to butter gradually, beating a total of 2 minutes longer.
6Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
7Add sour cream mixture to butter and sugar, beat 1 minute.
8Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
10Add flour just until all flour is absorbed.
11Gently, mix in diced mango.
12Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
13Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
14While waiting for cakes to cool prepare whipped cream.
15In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
16Beat on high until cream thickens.
17Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
Originally Posted: Wed, Mar 11, 2015