GUAVA PASTELITO CUPCAKES
This is the cupcake version of Cuban pastelitos! Guava cupcakes with cream cheese frosting blend in harmony and are reminiscent of the beloved pastries. With every bite you get a piece of guava inside a soft, moist cake. Can't beat it!
Provided by Mydnight
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
- Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
- Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
- Fill each prepared cupcake cup evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
- While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.
Nutrition Facts : Calories 362 calories, Carbohydrate 52.9 g, Cholesterol 65.3 mg, Fat 15.8 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.7 g, Sodium 193.8 mg, Sugar 19.6 g
PINK GRAPEFRUIT CUPCAKES WITH GUAVA TRUFFLE COOKIES AND ROSEWATER FROSTING
Provided by Food Network
Time 38m
Yield about 55 mini cupcakes
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice.
- Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava extract. Pour over the cookie crust and let cool.
- Beat the cream cheese until soft and smooth. Beat in the rose water. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.
GUAVA CUPCAKES
This cupscakes are perfect for friends get togethers and adult parties. Perfect with coffee. Try it you won't regret it.
Provided by Ilean Maite Benvenuti
Categories Cakes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F. Line a 12 hole muffin pan with 12 cupcakes liners. Cut the guava paste in small cubes. Set a side.
- 2. Place the butter, sugar and eggs in a big bowl. Mix well , add the flour little by little until you get an uniform batter. Finally add the vanilla.
- 3. Fill every cupcake liner half way , add 2 cubes of guava paste then pour more batter until you fill every liner 3/4.
- 4. CREAM CHEESE FROSTING..beat, cream cheese ,butter, sugar and vanilla until you get a creamy frosting. Decorate every cupcake with the frosting and a little cube of guava on top.If you don't like frosting just sprinkle confectioner sugar on top.
GOYA BLACK BEANS CUPCAKES WITH GUAVA FROSTING
I got this recipe from the Miami Herald.
Provided by Kisa Banks @kbmc1013
Categories Cakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F and fill cupcake pan with cupcake paper liners.
- Puree 1/2 the can of Goya black beans with the Goya sweetened condensed milk. Rinse and drain the other 1/2 can, set aside.
- In a stand mixer with a paddle attachment, cream the butter, sugar, ginger and lime zest about 5 minutes or until light. Add the almond flour and mix until light and well creamed. Add the eggs and the vanilla and mix until incorporated, then add the flour, baking powder, baking soda and salt, and mix until incorporated.
- Remove from mixer and fold in sour cream, puréed black beans and whole beans by hand.
- Fill cupcake liners 3/4 full. Bake 15-18 minutes or until a toothpick comes out clean.
- Remove from oven. Allow to cool completely.
- GUAVA FROSTING: In a stand mixer with a paddle attachment, cream the cream cheese, butter, powdered sugar, lime zest, vanilla paste and salt for 6 - 8 minutes. The mixture should be light and fluffy. Add the guava paste and mix until incorporated.
- Frost the cupcakes or use a piping bag with a star tip to pipe the frosting decoratively.
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