08/24/2024
Mini Hawaiian Guava Cake Recipe
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup guava juice or nectar
1/2 cup whole milk
For the Guava Glaze:
1/2 cup guava juice or nectar
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp water
For the Frosting:
1 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
Pink food coloring (optional)
For Garnish:
Fresh guava slices or edible flowers (optional)
Directions
Making the Cupcakes:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the guava juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Making the Guava Glaze:
Prepare the Glaze:
In a small saucepan, combine the guava juice and granulated sugar. Heat over medium heat until the sugar dissolves.
Thicken the Glaze:
In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and cook, stirring constantly, until the glaze thickens, about 2-3 minutes. Remove from heat and let cool slightly.
Glaze the Cupcakes:
Spoon the guava glaze over the cooled cupcakes. Allow the glaze to set.
Making the Frosting:
Whip the Cream:
In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. If desired, add a few drops of pink food coloring and mix until the color is evenly distributed.
Frost the Cupcakes:
Pipe or spread the whipped cream frosting over the glazed cupcakes.
Serving:
Garnish:
Garnish with fresh guava slices or edible flowers, if desired.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
