These sweet guava cupcakes are so pretty and delicious - they will be the hit of any party. Guava and cream cheese
is a favorite flavor combination that translates naturally to cupcake
form. The cake is soaked with guava syrup before it is topped with a
rich cream cheese frosting and decorated with a guava glaze.
For
best guava flavor, look for guava nectar that contains guava pulp in the
ingredient list and does not have other fruit juices such as apple
juice.
Ingredients
- 1 1-liter box of guava nectar
- 1 while cake mix
- 3 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon lime zest
- Red food coloring
- For the glaze:
- (Reserved guava nectar)
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1 tablespoon butter
- Pinch of salt
- For the frosting:
- 8 ounces cream cheese, softened
- 1/4 cup guava jelly, slightly warm
- 3 1/2 cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Preparation
Pour 2 cups of guava nectar into a measuring cup and set aside.
Place
the remaining guava nectar in a medium saucepan. Bring to a simmer
over medium heat, and simmer until liquid is reduced to 1 1/4 cups.
Remove from heat and let cool.
Preheat oven to 350 degrees (F). Line 24 cupcake molds with paper liners.
Prepare
the cake batter: Place the cake mix in the bowl of a standing mixer.
Add the 1 1/4 cup of guava nectar that was reduced on the stove.
Add the eggs, vegetable oil, vanilla extract,
and lime zest. Mix until well blended. Mix in a few drops of red food
coloring (optional).
Divide batter among the prepared cupcake
pans. Bake cupcakes until they spring back lightly to the touch, about
20-25 minutes.
While the cupcakes are baking, prepare the guava
syrup. Place the reserved 2 cups of guava nectar in the same medium
saucepan along with 1/2 cup sugar and a pinch of salt. Bring mixture to
a simmer and cook for 3-5 minutes, or until slightly thickened. Remove
from heat, and carefully transfer 1 cup of the syrup to a heatproof
bowl. Place the cornstarch in a small bowl and whisk 1-2 tablespoons of
the guava syrup into the cornstarch to make a smooth paste. Return
remaining syrup to the stove, whisk in the cornstarch, and bring to a
simmer. Continue to cook, stirring, until mixture thickens. Cook for
1-2 minutes more, then remove from heat and stir in the butter. Strain
if needed. Set guava glaze aside to cool.
When the cupcakes come
out of the oven, prick them gently with a toothpick, then brush the
cupcakes evenly with the reserved guava syrup (the guava/sugar mixture
without the cornstarch), letting it soak into the cake.
Let the cupcakes cool.
Prepare frosting:
Place the cream cheese, warm guava jelly, and a pinch of salt in the
bowl of a standing mixer and beat until fluffy. Add the powdered sugar
in parts, alternating with the milk and vanilla, beating well after each
addition, until frosting is light and fluffy.
Spread or pipe
frosting onto cooled cupcakes. Drizzle the guava glaze (mixture with
cornstarch) over the cupcakes, or swirl the glaze into the frosting.
By Marian Blazes
South American Food Expert, about.com
