Description
These Hawaiian Mini Guava Cakes are delightful tropical treats featuring a strawberry-flavored cake infused with guava nectar, topped with a creamy guava-flavored cream cheese frosting and a glossy guava glaze. Perfect as bite-sized cupcakes, they offer a harmonious blend of fruity sweetness and creamy richness inspired by the flavors of the islands.
Ingredients
Scale
Cake Batter
- 1 strawberry cake mix
- 1 1/3 cups guava nectar or guava juice
- 3 eggs, room temperature
- 1/3 cup coconut oil, liquid and room temperature
Guava Glaze
- 2 cups guava nectar or guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons water
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 6 ounces Cool Whip, thawed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with cupcake liners to ensure easy removal and clean presentation.
- Mix Cake Batter: In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Beat on low speed for 30 seconds to combine, scrape down the bowl, then beat on medium speed for 2 minutes until smooth.
- Bake the Cupcakes: Evenly divide the batter among the cupcake liners, filling each about one-third full. Bake for 19-22 minutes until the tops are lightly golden and a toothpick inserted comes out clean. Transfer cupcakes to a wire rack to cool completely.
- Prepare Guava Glaze: In a medium saucepan, bring 2 cups of guava nectar and 1/2 cup sugar to a boil over medium heat. In a small bowl, mix cornstarch with water to form a slurry. Remove the boiling guava mixture from heat and quickly whisk in the cornstarch slurry. Return to heat and bring back to a boil, cooking for 1 minute until thickened. Cool the glaze in the refrigerator.
- Make Cream Cheese Frosting: Using a mixer, beat the softened cream cheese until fluffy. Add sugar and vanilla extract and mix until well incorporated. Gently fold in the thawed Cool Whip to create a smooth, creamy frosting. Refrigerate until ready to use.
- Frost the Cupcakes: Once cupcakes are completely cooled, spread an even layer of the cream cheese frosting over each cupcake. Refrigerate them until the frosting sets and firms up.
- Glaze the Cupcakes: Spoon or brush the chilled guava glaze gently over the tops of the frosted cupcakes. Refrigerate again until ready to serve, allowing the glaze to set for a beautiful shiny finish.
Notes
- Make sure all wet ingredients like eggs and coconut oil are at room temperature for the best cake texture.
- The guava glaze must be cooled thoroughly before using to prevent melting the frosting.
- Use guava nectar or guava juice based on availability; nectar will yield a slightly thicker, sweeter glaze.
- Store the finished cupcakes refrigerated and consume within 3-4 days for optimal freshness.
- For a tropical variation, add shredded coconut or chopped macadamia nuts to the cake batter or as a topping.
