Mini Mango Cakes

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

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,
• 1 teaspoon vanilla extract, pure
• 2 tablespoons rum, dark
• 1/2 cup coconut, sweet, toasted (garnish)

Recipe

• 1 preheat oven to 400°.
• 2 butter and flour muffin cups, 16 2 3/4-inches.
• 3 mix together flour, baking soda, salt and ginger.
• 4 in a separate bowl, beat butter on high for 2 minutes.
• 5 add sugar to butter gradually, beating a total of 2 minutes longer.
• 6 next, add vanilla extract, lemon extract, lemon rind and sour cream together.
• 7 add sour cream mixture to butter and sugar, beat 1 minute.
• 8 add 1 egg and beat on medium high for 1 minute then add egg yolks and beat 1 minute longer.
• 9 scrape down bowl.
• 10 add flour just until all flour is absorbed.
• 11 gently, mix in diced mango.
• 12 fill muffin cups 2/3 full and bake on lower-third level rack for 20 - 23 minutes.
• 13 allow cakes to cool in tins for 1 minute before carefully removing and placing on rack to cool completely.
• 14 while waiting for cakes to cool prepare whipped cream.
• 15 in a cold bowl add whipping cream, sugar, vanilla extract and dark rum.
• 16 beat on high until cream thickens.
• 17 split cakes in half, spread with rum cream and sprinkle toasted coconut on top.