Print

Hawaiian Mini Guava Cakes Recipe

Print Recipe

★★★★★

5 from 80 reviews

These Hawaiian Mini Guava Cakes are a tropical delight, featuring a moist strawberry cake base infused with guava nectar and topped with a creamy guava-flavored frosting and glaze. Perfectly sized for individual servings, these mini cakes combine the unique sweetness of guava with a light cream cheese topping, offering a refreshing and exotic dessert experience.

Ingredients

Scale

Cake Ingredients

  • 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 Glaze

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with cupcake liners to ensure easy removal of the cakes after baking.
  2. Mix Cake Batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, eggs, and coconut oil. Mix on low speed for 30 seconds, scrape down the bowl to evenly incorporate ingredients, then mix on medium speed for 2 minutes until smooth.
  3. Fill Cupcake Liners and Bake: Evenly divide the batter into the cupcake liners, filling each only about 1/3 full to allow room for rising. Bake in the preheated oven for 19 to 22 minutes or until the cakes turn a light golden color and a toothpick inserted comes out clean. Remove from oven and transfer the pan to a wire rack to cool completely.
  4. Prepare Guava Gel: In a medium saucepan, combine 2 cups guava juice and 1/2 cup sugar. Heat over medium heat until it comes to a boil. Meanwhile, mix the cornstarch with water to form a slurry. Remove the guava mixture from heat, whisk in the cornstarch slurry, then return to heat and boil for one minute until thickened. Transfer to a container and refrigerate to cool and set.
  5. Make Cream Cheese Frosting: In a mixer, beat the softened cream cheese until fluffy. Add 1/4 cup sugar and 1 teaspoon vanilla extract and mix well until combined. Gently fold in the Cool Whip to incorporate without deflating the mixture. Refrigerate until ready to use.
  6. Assemble Cakes: Once the cakes have completely cooled, spread the cream cheese frosting evenly over the top of each cake. Place the cakes in the refrigerator to allow the frosting to set.
  7. Glaze the Cakes: After the cream cheese layer has set, spoon or brush the cooled guava gel glaze over the tops of the mini cakes to add a shiny, fruity finish. Keep refrigerated until ready to serve for best results.

Notes

  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • Use fresh guava nectar or high-quality guava juice for authentic flavor.
  • The coconut oil should be in liquid form and at room temperature to mix smoothly.
  • Adjust baking time based on your oven and size of cupcake liners.
  • These cakes are best served chilled but can be brought to room temperature before serving for enhanced flavor.
  • Store leftover cakes covered in the refrigerator for up to 3 days.

Keywords: Hawaiian mini cakes, guava desserts, tropical cake recipe, guava nectar cake, cream cheese frosting, strawberry cake mix dessert

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