Miniature Mango Rum Cakes

Name: Miniature Mango Rum Cakes
Ingredients: FOR THE CAKE:; 1 stick Unsalted Butter; 1 cup Sugar; 2 whole Eggs; 1 teaspoon Vanilla; 2 cups Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1 cup Rum; 1/2 cups Canola Oil; 1 cup Diced Fresh Mango; FOR THE LEMON BUTTERCREAM; 2 sticks Butter, Softened; 1/4 cups Fresh Squeezed Lemon Juice; 1/2 teaspoons Salt; 1/4 cups Whole Milk; 2-1/2 cups Powdered Sugar

19 ingredients

9 steps

Ingredients

FOR THE CAKE:
1 stick Unsalted Butter
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 teaspoon Cinnamon
1 cup Rum
1/2 cups Canola Oil
1 cup Diced Fresh Mango
FOR THE LEMON BUTTERCREAM
2 sticks Butter, Softened
1/4 cups Fresh Squeezed Lemon Juice
1/2 teaspoons Salt
1/4 cups Whole Milk
2-1/2 cups Powdered Sugar

Directions

1

Preheat oven to 350F.
2

In the bowl of a stand mixer, cream the butter and sugar. Add the eggs, one at a time, beating well between each addition. Add the vanilla and beat some more. Set aside.
3

In a separate bowl, add the flour, baking soda, baking powder, salt and cinnamon, mix well.
4

In another bowl, add the rum and the oil. Starting and ending with the dry ingredients, add both the dry and wet ingredients into the bowl of the stand mixer, a bit at a time, alternating between the two until all is combined in one bowl. Add the mango and stir until just combined.
5

Add your batter to either mini bundt cake pans (spray with butter flavored cooking spray), or muffin tins lined with cupcake papers. Fill 3/4 of the way full.
6

Bake for 18-25 minutes (depends on the size of your pan) or until top springs back when touched.
7

Allow to cool completely.
8

Combine all the ingredients for the lemon buttercream in a stand mixer. Mix on low speed until mostly combined, then raise to high speed and whip until light and fluffy.
9

Pipe on the top of the cakes.