Tuesday, May 19, 2009

Miniature Mango Snack Cakes



Welcome to Tuesday, the appointed day of my weekly baking club, wherein we create one of Dorie Greenspan's stellar recipes and report back. Today's assignment: Mango Bread.
I know I like zuchinni bread, pumpkin bread, carrot bread, and banana bread, so even though I hadn't tried mango bread, I was pretty sure it would be cute and loveable. Except, I have one little gripe with these moist quick breads: they seem like health food and yet they call for vast amounts of fat. Now, I'll make donuts and cookies and not bat an eye, but in those cases you know exactly what you are getting yourself into. But doggone it, if something seems good for you, then it ought to be. Since this week's mango bread called for 3/4 cup of oil, I thought I'd shake things up a little. I made a 1/3 batch into little miniature "snack cakes," since portion control is vital with my eat-it-till-it's gone MO. Plus, I swapped a little of the oil for buttermilk to trim some of the fat. I also used dried mangos, because my parents had some in their cupboard across the street. I borrowed them last night when they were out to dinner wiwth friends. By the way Mom, can I borrow your dried mangoes? OK, thanks. And now that I have them, I think I want some in a salad, so you may not get them back right away. Thanks again. These snack cakes were really yummy. The mango flavor wasn't pronounced, but present. They tasted like little gingerbread spice cakes with a touch of the tropics. They'd be lovely for breakfast, an afterschool snack, or for a casual dessert like we had last night. Come on back tomorrow for a Max and Ruby raspberry fluff birthday cake.
Money Saving Tips: Keep a big bag of dried mangoes on hand from Costco. They're great for snacking and baking. It's especially cheap if you can take them for free out of your parent's cupboard. Ahem, thanks again, Mom.
Miniature Mango Snack Cakes
Estimated Cost: $1.50 for 24
1/4 cup orange juice
1/2 cup dried mangoes, chopped
1 egg
2 tablespoons canola or vegetable oil
2 tablespoons buttermilk or milk
3/4 cup plus 2 tablespoons flour (I used half whole wheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon cinnamon
pinch of salt
1/3 cup sugar
1/4 cup brown sugar

Preheat oven to 350 degrees. In a small microwaveable boil, bring orange juice to a boil. Add mangoes and let sit for ten minutes. Line a mini muffin pan with paper liners and spray the top with cooking spray. In a small bowl, whisk together the egg, oil, and buttermilk. In a separate bowl, combine flour, powder, soda, ginger, cinnamon, salt, sugar, and brown sugar; mix until well combined. Add egg mixture to dry ingredients; batter will be thick. Stir in mangoes and orange juice. Pour mixture into prepared muffin cups and bake for 12-18 minutes, or until puffed and brown. They may rise up and fall back down, and that's OK. Sprinkle with powdered sugar if desired.
Coming Tomorrow:
Raspberry Fluff Cake

20 comments:

gigi said...

Why MS. Prudy those sound most interesting indeed. Um.. orange juice and dried mangoes.

Anne said...

I love that you used the dried mangoes. I love those too but have to say, they get snacked on too quickly at our house to last for baked goods!

Marthe said...

Yum, your muffins look delish!! I really liked these!

chocolatechic said...

Very cute.

I didn't put raisins in mine.

Debbie said...

Very nice idea. They look so good and tasty!!! Love your chocolate chip bars too. I had some chocolate chip pie this weekend and your bars reminded me of how good it was!!! I'd like to make the bars....

Teanna said...

Those snack cakes are adorable! I LOVED this bread! LOVED it.

The Renouf Family said...

They look good. My favorite part is the 'money saving tip'.. :)

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Cristine said...

Those are beyond cute!

Michal said...

um, those dried mangos are dangerously delicious. i have to avoid the entire aisle at costco or they jump into my cart and then i accidentally eat them up within a matter of days.

can't wait for the max and ruby cake. although i'll admit that ruby's raspberry fluff cake has never appealed to me, i have a daughter who is just wild about that little bunny pair and will adore me forever if i make her the cake, complete with marshmallow hearts and buttercream roses.:)

Katrina said...

Awesome adaptation! I totally changed mine into as healthy a snack as I could. Turned out great. Love your little snack cakes. How I wish I lived across the street from someone I could steal from, especially my mom! ;)

Mary Ann said...

Love the minis! We can't get enough dried mango either. It is just so yummy.
I love what you did with the ingredients here, Prudy!

lasinthekitchen said...

Your mango muffins look tasty! I can't have dried mangoes around, I eat too much of it! (It's the Li Hing Mui dried mango from Hawaii) You have a very understanding Mom! ;)

Karen said...

Cute little mini snack cakes! That is funny that you "borrowed" the magoes from your parents while they were out.

The Food Librarian said...

These are so cute! They look very yummy!

Trader Joe's has a dried mango with chili powder. So delicious!

Jeena said...

Hi Prudy how are you?

I love mango so much, these cakes look and sound so fabulous.

Loved the birthday cakes too. :-)

Engineer Baker said...

How absolutely adorable! I agree - quick breads are often *more* unhealthy than donuts, especially thanks to the density of them. I like your solution to that problem!

TeaLady said...

Those look wonderful. Dried mangoes. Haven't seen them. But will look and use them for loaves if I can find. Yummy!!

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