Description
These Hawaiian Mini Guava Cakes are a delightful tropical treat featuring a moist strawberry cake base infused with guava nectar, topped with a creamy guava-flavored frosting. Perfect as a party dessert or special occasion sweet, these mini cakes offer a luscious combination of fruity and creamy flavors that capture the essence of Hawaiian flavors.
Ingredients
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 Gel
- 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
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line a jumbo or regular cupcake pan with cupcake liners to prevent sticking and make removal easier.
- Mix the Cake Batter: In a mixer bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, eggs, and liquid coconut oil. Mix on low speed for 30 seconds, scrape down the sides, then increase to medium speed and mix for 2 minutes until smooth and well combined.
- Bake the Mini Cakes: Spoon the batter evenly into each cupcake liner, filling each about one-third full to allow room for rising. Bake in the preheated oven for 19-22 minutes, or until the tops are light golden and a toothpick inserted comes out clean. Remove from oven and transfer the pan to a wire cooling rack to cool completely.
- Make the Guava Gel: While cakes bake, combine 2 cups guava nectar and sugar in a medium saucepan over medium heat and bring to a boil. In a small bowl, mix cornstarch and water to create a slurry. Remove the guava mixture from heat and whisk in the slurry. Return the saucepan to heat and boil vigorously for 1 minute to thicken. Remove from heat and let the gel cool in the refrigerator.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese in a mixing bowl until fluffy. Add sugar and vanilla extract, mixing well to combine. Gently fold in the thawed Cool Whip until smooth and evenly incorporated. Place the frosting in the refrigerator until the cakes are fully cooled.
- Assemble the Cakes: After the mini cakes have cooled, spread the cream cheese frosting evenly over each cake. Place the frosted cakes in the refrigerator to allow the cream cheese layer to set properly.
- Glaze the Tops: Once the cream cheese frosting is set, spread a layer of the chilled guava gel over the top of each mini cake. Refrigerate the finished cakes until ready to serve for best texture and flavor.
Notes
- Ensure eggs and coconut oil are at room temperature to avoid curdling when mixed with cold liquids.
- Filling cupcake liners only one-third full prevents overflowing and helps maintain uniform cake height.
- Chilling the guava gel before glazing helps create a glossy, smooth finish on the cakes.
- These mini cakes can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste if preferred.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
