Description
These delightful mini cakes offer a taste of the tropics with their tender crumb and vibrant guava glaze. Each bite delivers a delicate balance of sweet and tangy notes, characteristic of ripe guava, complemented by the moist cake base. Baked to a golden perfection, these individual treats are finished with a smooth, glossy topping that adds both flavor and an appealing visual.
Ingredients
- For the Mini Cakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest (optional)
- For the Guava Glaze:
- 1/2 cup guava nectar or puree
- 2 cups powdered sugar
- 1 tablespoon fresh lime juice (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lime zest, if using.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- Remove the cakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the guava glaze. In a small bowl, whisk together the guava nectar or puree, powdered sugar, and lime juice (if using) until the mixture is smooth and pourable. Adjust consistency by adding a little more powdered sugar for a thicker glaze or a tiny bit more guava nectar for a thinner glaze.
- Once the cakes are completely cool, spoon or pour the guava glaze over the top of each mini cake, allowing it to drip slightly down the sides. Let the glaze set before serving.
Notes
Ensure the mini cakes are completely cool before applying the glaze to prevent it from melting.
For an even stronger guava flavor, consider using a high-quality guava paste melted with a small amount of water or nectar for the glaze.
Store these mini cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
Creating a slight indentation in the center of the cooled cakes before glazing can help the glaze pool beautifully, as often seen in traditional guava cakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Fat: 8g
- Carbohydrates: 45g
- Protein: 3g