Goya Black Beans Cupcakes With Guava Frosting Recipes

BLACK BEAN CUPCAKES WITH GUAVA FROSTING

Black Bean Cupcakes with Guava Frosting image

This inspired cupcake is the creation of Miami pastry chef, Hedy Goldsmith. This fun dessert is delicious too; and our guess is you won't believe it until you try it! The cupcake is balanced and flavorful, with a cakey texture, similar to a quick-bread or a muffin. The pink guava-kissed frosting is the perfect, sweet touch. Serve at your next gathering with friends and family, and take all of the credit as the compliments roll in!

Time 50m

Yield 16

Number Of Ingredients 19

Ingredients

1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
½ cup sour cream
1¾ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¾ cup GOYA® Unsalted Butter, at room temperature
1 pkg. (8 oz.) GOYA® Brown Sugar Cane, grated or 1¼ cup packed brown sugar
1 2" piece fresh ginger, peeled and grated (about 1 tbsp.)
2 limes, zested (about 1 tbsp.)
2 large eggs, at room temperature
2 tsp. vanilla extract
12 oz. cream cheese, at room temperature
8 oz. GOYA® Unsalted Butter, at room temperature
1½ cups confectioners' sugar
1 lime, zested (about 1½ tsp.)
½ tsp. vanilla extract
½ tsp. salt
1 cup GOYA® Guava Jelly or 8 oz. GOYA® Guava Paste, mashed with 3 tbsp. water into thick, jam like mixture
Red food coloring (optional)

Steps:

For the Cupcakes: Step 1 Heat oven to 350°F with racks in bottom and upper thirds. Line 16 cups of standard muffin tin with paper or foil cupcake liners; set aside. In bowl of food processer, puree black beans and sour cream until smooth, about 30 seconds; set aside. Meanwhile, sift together flour, baking powder and baking soda; set aside. Step 2 In bowl of standing mixer fitted with paddle attachment (or in mixing bowl using hand mixer), beat together butter, sugar, grated ginger and lime zest until light and smooth, about 5 minutes. Add eggs and vanilla, scraping down any batter that clings to sides of bowl with spatula, until well combined, about 3 minutes. Add reserved flour mixture, mixing and scraping until well incorporated. Remove mixer from bowl. Using spatula, fold in reserved black bean-sour cream mixture until thoroughly combined. Step 3 Evenly divide batter among prepared muffin tins, filling each cup three-quarters full. Bake, rotating halfway through, until tops are firm to the touch and a thin knife inserted in centers comes out clean, 20-23 minutes. Transfer tins to cooling racks to cool cupcakes completely before removing from tins. For the Frosting: Step 4 Meanwhile, in bowl of standing mixer fitted with balloon whisk attachment (or in mixing bowl using hand mixer), beat together cream cheese, butter, sugar, lime zest, vanilla extract and salt until light and fluffy, about 6 minutes. Add the guava jelly and 3-4 drops of red food coloring (if desired), until mixture is light pink and jelly is well incorporated, about 1 minute more. Step 5 Using small, offset spatula, spread cupcakes with frosting. Or, transfer frosting to pastry bag fitted with ½" plain tip. Pipe frosting onto each cupcake in spiral pattern, starting at edges and ending with peak in the center.

CUPCAKES DE FRIJOL NEGRO CON GLASEADO DE GUAYABA

Cupcakes de Frijol Negro con Glaseado de Guayaba image

Estos inspirados "cupcakes" son la creación del chef de repostería, Hedy Goldsmith de Miami. Esta diversión de postre es una delicia que te cautivara una vez lo pruebes. Los "cupcakes" o también reconocidos en español como "magdalenas" o "mini-tartas", son equilibrados y sabrosos por su textura esponjosa, similar a la de un muffin y por su dulce glaseado. En nuestro "cupcake" te cautivara el perfecto toque dulce del glaseado rosa de guayaba. ¡Prepáralo en tu próxima fiesta de familiares y amigos y te lloverán elogios!

Time 50m

Yield 16

Number Of Ingredients 18

Ingredients

1 lata (15.5 oz.) de Frijoles Negros GOYA® Bajos en Sodio, enjuagados y escurridos
½ taza de crema agria
1¾ tazas de harina para todo uso
1 cdta. de polvo de hornear
¾ taza de Mantequilla sin Sal GOYA®, a temperatura ambiente
1 pkg. (8 oz.) de Panela GOYA®, rallada o 1 ¼ taza de azúcar morena
1 pedazo de jengibre fresco de 2", pelado y rallado (aproximadamente 1 cda.)
2 limones, rallados (aproximadamente 1 cda.)
2 huevos grandes, a temperatura ambiente
2 cdtas. de extracto de vainilla
12 oz. de queso crema, a temperatura ambiente
8 oz. de Mantequilla sin Sal GOYA®, a temperatura ambiente
1½ tazas de azúcar en polvo muy fina, impalpable
1 limón, rallado (alrededor de 1½ cdta.)
½ cdta. de extracto de vainilla
½ cdta. de sal
1 taza de Jalea de Guayaba GOYA®, o de Pasta de Guayaba GOYA® de 8 oz., puré con 3 cdas. de agua, formando una mermelada espesa
colorante rojo (opcional)

Steps:

Para los Cupcakes: Paso 1 Caliente el horno a 350 ° F con rejillas en la parte inferior y superior del horno. Alínee 16 tazas de molde para muffins con papel aluminio o forros para cupcakes y deje a un lado. En el recipiente de procesador de alimentos, haga puré los frijoles negros y la crema agria hasta que estén suaves, aproximadamente 30 segundos, deje a un lado. Mientras tanto, cernir la harina, el polvo de hornear y el bicarbonato de sodio, deje a un lado. Paso 2 En el tazón de una batidora con base, equipada con aspas (o en un recipiente con una batidora de mano), bata la mantequilla, el azúcar, el jengibre rallado y la ralladura de limón hasta que la mezcla esté suave y lisa, por unos 5 minutos. Agregue los huevos y la vainilla, raspando cualquier residuo de mantequilla que se aferre a los lados del tazón con una espátula, hasta que estén bien mezclados, por unos 3 minutos. Añada la mezcla de harina reservada, mezcle y raspe hasta que estén bien incorporados. Retire el mezclador del tazón. Con la espátula, mezcle la crema de frijol negro y crema agria reservada hasta que estén bien combinadas. Paso 3 Divida la mezcla entre los moldes para muffins preparados, llenando cada taza tres cuartos de su capacidad. Hornee, rotando una vez, hasta que por encima estén firmes al tacto y al insertar un cuchillo delgado en el centro, éste salga limpio, de 20-23 minutos. Transfiera los moldes a las bandejas de enfriamiento para enfriar completamente antes de retirar los cupcakes de los moldes. Para el glaseado: Paso 4 Mientras tanto, en el tazón de la batidora con aspa tipo globo de alambre para esponjado (o en un recipiente con una batidora de mano), bata el queso crema, la mantequilla, el azúcar, la ralladura de limón, extracto de vainilla y la sal hasta que esté suave y esponjosa, alrededor de 6 minutos. Agregue la mermelada de guayaba y 3-4 gotas de colorante para alimentos rojo (si lo desea), hasta que la mezcla quede de color rosa claro y la jalea esté bien incorporada, aproximadamente 1 minuto más. Paso 5 Con una espátula pequeña, angulada, esparsa la crema de vainilla sobre los cupcakes. O si prefiere transfiera la crema a una manga pastelera con una punta regular de ½ ". Aplique el glaseado sobre cada cupcake en forma de espiral, a partir de los bordes y terminando con un pico en el centro.

BLACK BEAN QUESADILLAS FROM GOYA®

Black Bean Quesadillas from GOYA® image

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more!

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup GOYA® Pico de Gallo Salsa
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup shredded Monterey Jack cheese
2 tablespoons finely chopped fresh cilantro
4 (10 inch) GOYA® Flour Tortillas Burritos
1 teaspoon GOYA® Extra Virgin Olive Oil
1 ounce GOYA® Salsita

Steps:

Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.

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