GOYA BLACK BEANS CUPCAKES WITH GUAVA FROSTING
I got this recipe from the Miami Herald.
Provided by Kisa Banks @kbmc1013
Categories Cakes
Number Of Ingredients 22
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
This is the cupcake version of Cuban pastelitos! Guava cupcakes with cream cheese frosting blend in harmony and are reminiscent of the beloved pastries. With every bite you get a piece of guava inside a soft, moist cake. Can't beat it!
Provided by Mydnight
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 362 calories, Carbohydrate 52.9 g, Cholesterol 65.3 mg, Fat 15.8 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.7 g, Sodium 193.8 mg, Sugar 19.6 g
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
BLACK BEAN CHOCOLATE CUPCAKES
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat oven 350F. Line cupcake tin with paper liners. In blender, combine black beans, 3 eggs, vanilla, salt, cocoa, baking powder, baking soda. Blend until smooth with no lumps. In bowl, whip until smooth: honey and coconut oil. Add 2 eggs and whip until smooth. Pour honey mix into blender with bean mix and blend. Pour into cupcake liners 2/3 full. Bake 18 min. Let cool. Frosting: Cream coconut oil in a mixer or with beaters Add powdered sugar and cocoa powder to coconut oil and mix until combined. Add vanilla and milk gradually, mix until combined.
VANILLA BEAN CUPCAKES WITH VANILLA FROSTING
Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 18
Steps:
- Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
- Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
- Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
- In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
- Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.
Nutrition Facts : ServingSize 1 Serving
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