9grose water Vanilla extract would work as well.2 tsp, optional
Mango glaze and sprinkles to garnish
Instructions
Preheat the oven to 350ºF.
Arrange the silicone molds on a cookie sheet. No greasing required.
Puree the mango cubes in a blender or food processor until smooth. Add the vanilla bean paste, sugar, oil and eggs. Set aside.
In a separate bowl, sift together the flour, baking soda, salt and cardamom.
Fold dry ingredients into wet with a spatula until combined.
Use an ice cream scoop to fill the molds. Bake for 20-25 minutes on a cookie sheet on the middle rack.
Remove from oven and allow to cool in molds on a rack for about 10 minutes. Unmold and allow to cool completely on rack.
To make the whipped topping:
Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes. Remove from freezer and add whipping cream to the bowl. Sift the confectioner's sugar onto the cream and whisk until soft peaks form. Add the rose water and whisk until peaks are stable, but not overly stiff.
Use an ice cream scoop to top the cakes. Drizzle with mango glaze and top with sprinkles. Enjoy!
Notes
Tools & Equipment: Blender (I use a VitaMix) Ice Cream Cone Mold (purchased from my local grocery store)Sweet Tips: Coconut sugar has a coarser texture than that of granulated or brown sugar. For this recipe, I added it to the liquids to allow it to dissolve. I always use vanilla bean paste over extract. It has a more heightened flavour and I am crazy about the little specks that appear in my baked good and drinks. For a more stable whipped cream, add a package of Whip It to the cream when adding the sugar. This allows the whipped topping to better hold its shape longer.