Coconut Guava Filled Cupcakes

makes 16 cupcakes

recipe adapted from Ina Garten

prep time: 45 min / cook time: 22-32 min

CUPCAKE INGREDIENTS

1 1/2 c all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

* I omitted the salt since I used salted butter

1 c sugar

3/4 c unsalted butter (1 1/2 sticks), room temperature

* I used salted butter

3 large eggs, room temperature

3/4 tsp pure vanilla extract

3/4 tsp pure almond extract

1/2 c buttermilk

1 1/2 c flaked sweetened coconut

GUAVA FILLING INGREDIENTS

2 tbsp guava fruit spread

3 tbsp guava nectar

GUAVA CREAM CHEESE FROSTING

8 oz. cream cheese, room temperature

1/2 c unsalted butter, room temperature

1/2 tsp pure vanilla extract

2 1/2 c powdered sugar, sifted

* I used 2 cups

3 tbsp guava fruit spread

CUPCAKE INSTRUCTIONS

• Preheat oven to 325˚ F.

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.

• With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

• Add the vanilla and almond extracts and mix well.

• In a separate bowl, sift together the flour, baking powder, baking soda and salt.

• In 3 parts, alternately add the dry ingredients and the buttermil to the batter, beginning and ending with the dry. Mix until just combined.

• Fold in coconut.

• Line a muffin pan with paper liners. Fill each linter to the top with batter.

• Bake for 22-32 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes.

• Remove to a baking rack and cool completely.

GUAVA FILLING INSTRUCTIONS

• In a bowl, mix guava fruit spread and guava nectar.

* Add more guava nectar if you want a looser consistency.

GUAVA CREAM CHEESE FROSTING INSTRUCTIONS

• In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter and vanilla extract.

• Add the confectioners' sugar.

• Add the guava fruit spread and mix until smooth.

ASSEMBLY INSTRUCTIONS

• Using a paring knife, carve a small hole in the middle of the cupcake. Be sure not to cut too deep.

* You can use a spoon to gently remove more of the cupcake if needed.

• Spoon in a bit of the guava filling into the cupcake.

• Put the top back onto the cupcake and frost the top.

** ADDIECAKES' NOTES **

• These cupcakes will rise quite a bit and will stick to the cupcake pan. I recommend filling it no more than 3/4 full.

• If you do not like a heavy almond flavor, add less almond extract to the cupcake mixture.

• The texture of the cupcake is more like a dense teacake.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING