mini mango cakes

Name: Mini Mango Cakes
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Canadian
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)

10 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Mar 11, 2015

These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavored cream, a nice light treat. Created for my first RSC.

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prep time 15 Min

cook time 25 Min

method Bake

yield 8 serving(s)

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)

How To Make mini mango cakes

Step 1

Preheat oven to 400°.

Step 2

Butter and flour muffin cups, 16 2 3/4-inches.
Step 3

Mix together flour, baking soda, salt and ginger.
Step 4

In a separate bowl, beat butter on high for 2 minutes.
Step 5

Add sugar to butter gradually, beating a total of 2 minutes longer.
Step 6

Next, add vanilla extract, lemon extract, lemon rind and sour cream together.
Step 7

Add sour cream mixture to butter and sugar, beat 1 minute.
Step 8

Add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
Step 9

Scrape down bowl.
Step 10

Add flour just until all flour is absorbed.
Step 11

Gently, mix in diced mango.
Step 12

Fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
Step 13

Allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
Step 14

While waiting for cakes to cool prepare whipped cream.
Step 15

In a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
Step 16

Beat on high until cream thickens.
Step 17

Split cakes in half, spread with rum cream and sprinkle toasted coconut on top.
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