MY HOMEMADE MANGO-LEMON-AMARETTO BABY CAKES

​A great friend of mine showed up at my door with a full bottle of homemade Mango Juice. I was disciplined enough to not drink it all and instead, I thought about using some of this amazing juice in one of my cakes recipe. I combined the flavors of mango, lemon and Amaretto in the baby cakes and the frosting for a punch. My cakes are moist, reminding me of the Caribbean, where these fruits are abundant in almost every home backyard. Thanks Gus & Elba!
 
Category:  Dessert
Approx. Prep and Cook Time: 40 Minutes
Approximate Cost:    $8.02 or .57 cents per baby cake
Difficulty Level:  Easy
Allergens, Other: (Not GF, however, can be if you use Gluten Free Flour)  
Servings: 14 Baby Cakes
 
WET INGREDIENTS ($2.82)
2 eggs (.32)
½ cup evaporated milk (.50)
½ cup fresh Mango juice (priceless, it was a gift, smile)
¼ cup peanut oil (.50)
1 ½ tsp. fresh lemon juice (.50)
1 tbsp. lemon zest (.0)
1 tbsp. Amaretto Liquor ((1.00)
 
DRY INGREDIENTS ($1.30)
1 ½ c. all-purpose flour (.60)
1 c. granulated organic sugar (.50)
1 tsp. baking powder (.10)
1/2 tsp. baking soda (.10)
 
 
DIRECTIONS for the BABY CAKES

• Preheat the oven to 350F degrees.

• Use a 12-count cupcake pan and spray it with Olive Oil Cooking Spray, set aside.
• In a medium bowl whisk together flour, sugar, baking powder and baking soda.
• Add in the eggs, lemon juice and lemon zest, milk, Amaretto, fresh Mango juice, peanut oil and beat with a hand mixer until all ingredients are combined in a smooth batter.
• Fill the cupcake mold ⅔ full with batter and bake for 18-20 minutes until slightly golden. The tops will spring back when you touch them.
• Remove from the oven and allow to cool completely.

 
INGREDIENTS for Buttercream Frosting ($3.90)
1 c. unsalted butter, softened at room temperature ($1.00)
2 tbsps. Mango juice (0)
2 tbsps. lemon juice (.60)
1 tbsp. Amaretto Liquor ($1.00)
1 tbsp. lemon zest (.10)
3 ½ c. of powdered sugar ($1.20)
 
 
DIRECTIONS for the FROSTING

• In a stand mixer or a hand mixer, beat the butter, lemon zest, Amaretto, Mango juice and lemon juice for about 2-3 minutes until lighter in color.
• Add the powdered sugar, 1 cup at a time, until it is all incorporated.
• You can decorate with a spatula or you can use a piping bag fitted with whichever small to medium tip you prefer and pipe onto tops of the baby cakes.
• NOTE: I actually moist the baby cakes by cutting them lengthwise, wet them with Mango juice, added frosting, top with the second layer and frosted the top.
• ALSO: You will have about 1 cup of frosting left to use at a later time. Or you can fill the baby cakes between layers and also frost them completely.