Ingredients:

  • 190g cake flour
  • 200g granulated sugar
  • 6g baking powder
  • 2g salt
  • 115g unsalted butter, room temperature
  • 90g egg whites
  • 120ml guava nectar reduction
  • 60ml whole milk
  • 5ml vanilla bean paste
  • 1 drop pink food gel
  • 150g guava paste
  • 15ml fresh lime juice
  • 30ml water
  • 225g full-fat cream cheese, cold
  • 115g unsalted butter, softened
  • 450g powdered sugar
  • 30ml reserved guava reduction

Instructions:

  1. Simmer 250ml of guava nectar in a small saucepan over medium heat until it is reduced to 120ml. Set aside to cool completely.
  2. Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
  3. In a stand mixer, whisk together cake flour, sugar, baking powder, and salt. Add 115g of room temperature butter and mix on low until the mixture resembles coarse sand (Reverse Creaming Method).
  4. In a separate bowl, whisk together egg whites, 120ml guava reduction, milk, and vanilla paste. Gradually add to the dry ingredients and mix until just combined.
  5. Divide batter into the muffin tin and bake for 20 minutes. Let cool completely.
  6. Prepare the filling by heating guava paste, lime juice, and water in a saucepan until smooth. Let cool.
  7. Core the center of each cupcake and fill with the guava paste mixture.
  8. To make the frosting, beat cold cream cheese and softened butter until smooth. Gradually add powdered sugar and 30ml of guava reduction. Whip until light and fluffy.
  9. Pipe frosting onto filled cupcakes using a star tip.