Mini Mango Cakes
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1137
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).