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| Photo Courtesy of Tart to Heart |
Quequitos de Guayaba
Yield: 1 dozen cupcakes
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup cornmeal (medium grind or finer)
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1 cup buttermilk
6 oz guava paste, diced
Directions:
Preheat the oven to 350 degrees F and line a muffin pan with cupcake papers or spray with cooking spray.
In the bowl of your mixer, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition until smooth. Beat in the vanilla.
In a separate bowl, combine the flour, cornmeal, salt, baking powder, baking soda and cinnamon. Add 1/3 of the dry ingredients to the mixer on low speed. Pour in half the buttermilk, followed by another 1/3 of the dry. Finish with the remaining buttermilk and the remaining dry ingredients and mix until just combine.
Break apart the cubes of guava paste (it’s sticky, I know!) and fold into the batter.
Scoop the batter into the prepared muffin tins and bake 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before removing to a wire rack to cool completely.
Cream Cheese Frosting
Ingredients:
12 oz cream cheese, softened (reduced fat is fine)
4 oz (1 stick) unsalted butter, softened
1 tsp vanilla
2 Tbsp brown sugar
2 1/2 cups powdered sugar
Pinch of salt
Directions:
In the bowl of your mixer, beat the cream cheese and butter together until smooth. Add the vanilla, brown sugar, and salt and beat to combine.
Slowly add the powdered sugar and beat until smooth, scraping down the sides of the bowl as needed.
Fill a piping bag and pipe the frosting onto the cupcakes, or spread generously atop each cupcake with a knife. Sprinkle with cinnamon. (Keep frosted cupcakes in the refrigerator.) Enjoy!
- Sent using Google Toolbar"
Many thanks CarlySulli!
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