Guava Cupcakes Food

GUAVA PASTELITO CUPCAKES

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.

GUAVA CUPCAKES

Steps:

• Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners.
• Cream the softened butter and sugar until smooth. Add the eggs one at a time and mix until well incorporated. Add the vanilla extract. In a large bowl, mix the all-purpose flour, salt, and baking powder. Add half of the flour mixture to the butter mixture and then add the buttermilk. Finally, add the remaining flour mixture and mix until well incorporated.
• Fill the cupcake liners 3/4's of the way up. Add about 1 tsp of guava paste to each cupcake liner and press it down.
• Bake the cupcakes for 22 minutes.
• To make the cream cheese frosting, mix the softened cream cheese, softened butter, and guava paste until smooth. Add the powdered sugar and red food coloring. Mix for 3-4 minutes or until fluffy.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

GUAVA CUPCAKES

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.

GUAVA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift together flour, nutmeg, soda, cinnamon, and cloves.
• In another bowl, mix together guava pulp and juice.
• In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes.