Hawaiian Mini Guava Cakes Recipe

Introduction

These Hawaiian Mini Guava Cakes offer a tropical twist on traditional cupcakes, combining the sweet flavors of guava and coconut with a creamy frosting. Perfect for a summer gathering or any occasion that calls for a fruity, light dessert.

Ingredients

• 1 strawberry cake mix
• 1 1/3 cups guava nectar or guava juice
• 3 eggs, room temperature
• 1/3 cup coconut oil, room temperature (liquid)
• 2 cups guava nectar or guava juice
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons water
• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 6 ounces Cool Whip, thawed

Instructions

1. Step 1: Preheat the oven to 350°F and line a jumbo or regular cupcake pan with cupcake liners.
2. Step 2: In a mixer, combine the cake mix, 1 1/3 cups guava juice, eggs, and coconut oil. Mix for 30 seconds on low, scrape the bowl, then mix for 2 minutes on medium speed.
3. Step 3: Divide the batter evenly into the cupcake liners, filling each to about one-third full. Bake for 19-22 minutes or until lightly golden. Remove from the oven and transfer to a wire rack to cool.
4. Step 4: In a medium saucepan, heat 2 cups guava juice and 1/2 cup sugar over medium heat until boiling. Meanwhile, mix cornstarch and water to create a slurry.
5. Step 5: Remove the guava juice mixture from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil, cooking for 1 more minute. Chill the glaze in the refrigerator.
6. Step 6: Beat cream cheese until fluffy. Add 1/4 cup sugar and vanilla, mixing well. Gently fold in the Cool Whip and refrigerate until ready to use.
7. Step 7: Once the cakes have cooled, spread the cream cheese mixture evenly over each cake. Refrigerate until the cream cheese layer is set.
8. Step 8: Glaze the tops of the cakes with the chilled guava gel and keep refrigerated until serving.

Tips & Variations

• Use fresh guava juice if available for a more vibrant flavor.
• For a dairy-free option, substitute the cream cheese with a vegan alternative and use coconut-based whipped topping.
• Fill cupcake liners only one-third full to prevent overflowing during baking.
• Chilling the glaze thoroughly helps it set better on top of the cakes.

Storage

Store the finished mini cakes in an airtight container in the refrigerator for up to 3 days. When ready to serve, you can bring them to room temperature for about 20 minutes for the best flavor and texture. Avoid freezing as the cream cheese layer and glaze may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fruit juice instead of guava juice?

While guava juice provides the signature flavor, you can substitute with other tropical juices such as pineapple or passion fruit for a different but still delicious variation.

Can I make these cakes ahead of time?

Yes, these cakes can be prepared a day in advance. Keep them covered and refrigerated to maintain freshness and texture until serving.