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Hawaiian Mini Guava Cakes Recipe

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These Hawaiian Mini Guava Cakes are a delightful tropical treat combining the sweetness of strawberry cake mix with the exotic flavor of guava juice. Topped with a smooth cream cheese and Cool Whip frosting and a glossy guava glaze, these mini cakes are perfect for parties or an island-inspired dessert.

Ingredients

Scale

Cake

  • 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)

Guava Glaze

  • 2 cups guava nectar or guava juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons water

Frosting

  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 6 ounces Cool Whip, thawed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with cupcake liners to prevent sticking and make cake removal easier.
  2. Mix Batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava juice, eggs, and coconut oil. Mix for 30 seconds on low speed, scrape down the bowl, then mix for 2 minutes on medium speed until the batter is smooth and well combined.
  3. Fill and Bake: Pour the batter evenly into cupcake liners, filling each to about one-third full to allow room for rising. Bake for 19-22 minutes until the tops turn light golden and a toothpick inserted comes out clean. Remove from oven and place the cupcakes on a wire rack to cool completely.
  4. Prepare Guava Glaze: In a medium saucepan over medium heat, bring the 2 cups guava juice and 1/2 cup sugar to a boil. While heating, mix the cornstarch and water to make a slurry. Once the juice mixture boils, remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil, cooking for one minute until thickened. Remove from heat and chill in the refrigerator until needed.
  5. Make Frosting: Using a mixer, beat the softened cream cheese until fluffy. Add the sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until evenly combined. Refrigerate the frosting to keep it fresh and firm.
  6. Assemble Cakes: Once the cupcakes have cooled, spread the cream cheese mixture evenly over the tops of the cakes. Return them to the refrigerator to allow the frosting layer to set properly.
  7. Glaze and Serve: Spoon or brush the chilled guava glaze over the creme cheese-topped cakes to add a shiny, fruity finish. Keep refrigerated until ready to serve for best texture and flavor.

Notes

  • Ensure eggs and coconut oil are at room temperature to help the batter blend smoothly.
  • Do not overfill cupcake liners to prevent overflow during baking.
  • Chilling the guava glaze ensures it sets nicely on top of the frosting.
  • For a more intense guava flavor, use guava nectar instead of juice.
  • Store the finished cakes in the refrigerator and consume within 3-4 days for maximum freshness.

Keywords: Hawaiian mini cakes, guava cakes, tropical dessert, guava glaze, cream cheese frosting, strawberry cake mix

Find it online: https://cookcrisis.com/hawaiian-mini-guava-cakes-recipe/