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.

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Steps

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Preheat oven to 400.

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

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Mix together flour , baking soda , salt and ginger.

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

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

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

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

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

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Scrape down bowl.

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Add flour just until all flour is absorbed.

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Gently , mix in diced mango.

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

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

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While waiting for cakes to cool prepare whipped cream.

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

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Beat on high until cream thickens.

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Split cakes in half , spread with rum cream and sprinkl.

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Ingredients

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flour, baking soda, ginger, butter, sugar, sour cream, vanilla extract, lemon extract, lemon rind, egg, egg yolks, mango, whipping cream, rum, coconut