Goya Black Beans Cupcakes With Guava Frosting Recipes

GOYA BLACK BEANS CUPCAKES WITH GUAVA FROSTING

Steps:

• Preheat oven to 350°F and fill cupcake pan with cupcake paper liners.
• Puree 1/2 the can of Goya black beans with the Goya sweetened condensed milk. Rinse and drain the other 1/2 can, set aside.
• In a stand mixer with a paddle attachment, cream the butter, sugar, ginger and lime zest about 5 minutes or until light. Add the almond flour and mix until light and well creamed. Add the eggs and the vanilla and mix until incorporated, then add the flour, baking powder, baking soda and salt, and mix until incorporated.
• Remove from mixer and fold in sour cream, puréed black beans and whole beans by hand.
• Fill cupcake liners 3/4 full. Bake 15-18 minutes or until a toothpick comes out clean.
• Remove from oven. Allow to cool completely.
• GUAVA FROSTING: In a stand mixer with a paddle attachment, cream the cream cheese, butter, powdered sugar, lime zest, vanilla paste and salt for 6 - 8 minutes. The mixture should be light and fluffy. Add the guava paste and mix until incorporated.
• Frost the cupcakes or use a piping bag with a star tip to pipe the frosting decoratively.

GUAVA PASTELITO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
• Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
• Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
• Fill each prepared cupcake cup evenly with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
• While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.