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Mini Mango Cakes

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“These lovely cupcakes are sure to remind you of the lightest pound cake. A hint of mango with rum flavoured cream, a nice light treat.”
READY IN:
38mins
SERVES:
8
YIELD:
16 cupcakes
UNITS:
US

Ingredients Nutrition

  • 2 cups flour
  • 12 teaspoon baking soda
  • 14 teaspoon ginger, powdered
  • 9 tablespoons butter, unsalted, room temperature
  • 1 cup sugar, vanilla scented
  • 23 cup sour cream, thick
  • 2 teaspoons vanilla extract, pure
  • 12 teaspoon lemon extract, pure
  • 1 teaspoon lemon rind, finely grated
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 12 cup mango, fresh, sweet, diced
  • 1 pint whipping cream, cold
  • 6 tablespoons sugar, white
  • 1 teaspoon vanilla extract, pure
  • 2 tablespoons rum, dark
  • 12 cup coconut, sweet, toasted (garnish)

Directions

  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.

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