Minimangocakes Recipes

Steps:

• Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

Steps:

• Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
• Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
• Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Steps:

• In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
• Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
• Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
• When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
• You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!

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.