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5
from 1 vote
Guava Chiffon Baby Shower Cupcakes
I was tasked with making tropical cupcakes for a baby shower - and I'd never used guava before so I gave it a try.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
28
cupcakes
Calories:
151
kcal
Author:
Stefani
Ingredients
Batter Ingredients
2 3/4
C
flour
2/3
C
sugar
4
t
baking powder
1
t
vegetable oil
1/2
C
water
3/4
C
guava juice concentrate
thawed, undiluted
5
egg yolks slightly beaten
1
t
vanilla
the original recipe calls for adding 2-3 drops of red food coloring - I didn't see the need to dye the cake red.
Meringue Ingredients
7
large egg whites
1/2
t
cream of tartar
1/2
C
sugar
Guava Chiffon Frosting Ingredients
4
large egg yolks
1/2
C
sugar
3/4
C
guava juice concentrate
thawed, undiluted
1
C
whipping cream
1/4
t
vanilla
US Customary
-
Metric
Instructions
Cupcake Instructions
Sift together flour, sugar, baking powder, and salt.
Add oil, water, guava concentrate, egg yolks, and vanilla. Beat with a spoon until mixture is smooth.
In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff.
Gently fold the batter into the meringue until barely mixed.
Fill cupcake liners 3/4 full and bake at 350 for 20 minutes.
Guava Chiffon Frosting Instructions
Beat egg yolks and sugar.
Add guava concentrate.
Place in saucepan and cook over low-to-medium heat until thick about 8 minutes.
Remove from heat, bring to room temperature, and place in the fridge to chill.
Whip cream until soft peak form and add vanilla.
Fold cream mixture into guava mixture.
Nutrition
Calories:
151
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
74
mg
|
Sodium:
20
mg
|
Potassium:
132
mg
|
Sugar:
13
g
|
Vitamin A:
210
IU
|
Vitamin C:
3.2
mg
|
Calcium:
46
mg
|
Iron:
0.8
mg