Mini Mango Cakes Recipes

MINI MANGO CAKES

Steps:

• 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.

MINI CRAB CAKES WITH MANGO SALSA

Steps:

• For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
• Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
• Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
• For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
• For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
• Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

MINI MANGO CAKES

Steps:

• 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.