Cupcakes De Frijol Negro Con Glaseado De Guayaba Recipes

GUAVA CUPCAKES

Steps:

• Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners.
• Cream the softened butter and sugar until smooth. Add the eggs one at a time and mix until well incorporated. Add the vanilla extract. In a large bowl, mix the all-purpose flour, salt, and baking powder. Add half of the flour mixture to the butter mixture and then add the buttermilk. Finally, add the remaining flour mixture and mix until well incorporated.
• Fill the cupcake liners 3/4's of the way up. Add about 1 tsp of guava paste to each cupcake liner and press it down.
• Bake the cupcakes for 22 minutes.
• To make the cream cheese frosting, mix the softened cream cheese, softened butter, and guava paste until smooth. Add the powdered sugar and red food coloring. Mix for 3-4 minutes or until fluffy.

GUAVA CUPCAKES

Steps:

• 1. Preheat oven to 350F. Line a 12 hole muffin pan with 12 cupcakes liners. Cut the guava paste in small cubes. Set a side.
• 2. Place the butter, sugar and eggs in a big bowl. Mix well , add the flour little by little until you get an uniform batter. Finally add the vanilla.
• 3. Fill every cupcake liner half way , add 2 cubes of guava paste then pour more batter until you fill every liner 3/4.
• 4. CREAM CHEESE FROSTING..beat, cream cheese ,butter, sugar and vanilla until you get a creamy frosting. Decorate every cupcake with the frosting and a little cube of guava on top.If you don't like frosting just sprinkle confectioner sugar on top.

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.