Ingredients for Mini Mango Cakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons powdered sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 2 large eggs
- 2 large egg yolks
- 1 ½ cups diced fresh mango
- 1 cup heavy cream
- Rum
- Coconut
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How to Make Mini Mango Cakes
- Preheat oven to 400°F (200°C).
- Line a 16-cup muffin tin with paper liners or grease and flour the cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground ginger.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar for 2 minutes until light and fluffy.
- Beat in 1 teaspoon vanilla extract, 1 teaspoon lemon extract, the zest of 1 lemon, and ½ cup sour cream until well combined.
- Add 2 large eggs one at a time, beating well after each addition. Then add the egg yolks and beat for another minute.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 ½ cups diced fresh mango.
- Fill muffin cups about ⅔ full.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Bake on the lower-third rack of the oven.
- Let cakes cool in the tin for 1 minute before transferring to a wire rack to cool completely.
- While cakes cool, prepare the whipped cream: In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract, and 1 tablespoon dark rum until stiff peaks form.
- Once cakes are completely cool, slice each cake in half horizontally. Spread rum cream between the layers and top with toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
147g
Fat
140g
Carbs
21g
