Description
Sweet Hawaiian guava cake whispers tropical paradise with its delicate layers of passion and flavor. Creamy guava frosting and light sponge cake transport taste buds to island bliss you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 strawberry cake mix
- 1 ⅓ cups (317 ml) guava nectar or guava juice
- 3 eggs (room temperature)
- ⅓ cup (79 ml) coconut oil (room temperature, liquid)
Binding and Flavor Enhancers:
- ½ cup (100 g) sugar
- ¼ cup (31 g) cornstarch
- 1 teaspoon vanilla extract
Creamy and Decorative Ingredients:
- 6 ounces (170 g) cream cheese, softened
- 6 ounces (170 g) Cool Whip, thawed
- 3 tablespoons water
- 2 cups (474 ml) guava nectar or guava juice
Instructions
- Prepare the oven environment by setting the temperature to 350°F (175°C) and arranging cupcake liners in a jumbo or standard cupcake pan.
- Create the cake batter by blending cake mix, guava juice, eggs, and coconut oil in a mixer. Combine ingredients on low speed for 30 seconds, pause to scrape the bowl, then mix on medium speed for an additional 2 minutes until smooth and well-incorporated.
- Carefully distribute the batter into cupcake liners, filling each approximately one-third full. Transfer the pan to the preheated oven and bake for 19-22 minutes, watching for a light golden surface indicating doneness.
- Remove cupcakes from the oven and transfer to a wire cooling rack, allowing them to reach room temperature completely.
- Craft the guava gel topping by combining guava juice and sugar in a saucepan. Bring the mixture to a boil over medium heat, then create a cornstarch slurry by whisking cornstarch and water together.
- Remove the boiling guava mixture from heat, whisk in the cornstarch slurry, then return to heat. Boil for one minute, stirring constantly, then transfer to the refrigerator to cool and set.
- Prepare the cream cheese layer by beating softened cream cheese until light and fluffy. Incorporate sugar and vanilla extract, mixing thoroughly.
- Gently fold thawed Cool Whip into the cream cheese mixture, creating a smooth, airy texture. Refrigerate the mixture until needed.
- Once cupcakes are completely cooled, spread the cream cheese mixture evenly across the tops, ensuring a uniform layer.
- Refrigerate the cupcakes until the cream cheese layer firms up slightly.
- Finish the dessert by glazing the cupcake tops with the cooled guava gel, creating a vibrant and tropical finish.
- Return the cupcakes to the refrigerator until ready to serve, allowing the flavors to meld and the texture to set perfectly.
Notes
- Master the art of tropical baking with these mini Hawaiian guava cakes that burst with island-inspired flavors.
- Ensure ingredients are at room temperature for smoother mixing and better cake texture.
- Cornstarch slurry is crucial for creating a perfectly thickened, glossy guava gel topping that won’t run off the cake.
- Cool cupcakes completely before adding cream cheese layer to prevent melting and maintain structural integrity.
- Refrigeration is key for setting layers and intensifying the cake’s delightful flavor profile.
- Use a light hand when spreading cream cheese mixture to keep the cupcake’s delicate structure intact.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg