Confession: Sometimes when I’m testing out a new component to a recipe, I’ll use shortcuts in other areas. For example, when I thought of creating Vanilla Cupcakes with Lemon Curd & Guava Buttercream Frosting, I wanted to focus my time on getting the right flavor profile down for the Guava Buttercream and defaulted to using a packaged Lemon Curd from Trader Joe’s (which, incidentally, is delicious!). And although I love Lemon Curd and would have been able to find many uses for it, I didn’t want to whip up an entire batch for such a small amount. Trader Joe’s to the rescue!
The Guava Buttercream was inspired through one of my other ongoing projects—attempting to make the elusive Hawaiian Guava Chiffon Cake. And although I have been quite unsuccessful with that particular Island pastry, it has left my pantries well stocked with guava products such as jams, syrups and nectar. If you can’t find Guava concentrated Nectar (I used the Hawaiian Sun brand), you can use regular Guava juice—though I suspect the flavor won’t pack as much punch.
As for the cuppies, I turned to one of my standard vanilla cupcakes to offer a subtle but tasty canvas for the Guava Buttercream. It also paired nicely with the lemon curd though I think the buttecream had such a nice tropical flavor that it could stand on its own. Perhaps a Mango Cupcake with Guava Buttercream sprinkled with Li Hing powder? Mmmmm!!!
And with that, here’s my question to you all….
What type of cuppie do you think will pair well with a Guava Buttercream?
Vanilla Cupcakes with Lemon Curd & Guava Buttercream Frosting
Makes 12 Cupcakes
1½ Cups All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Salt
3 Large Eggs (room temperature)
1 Cup Vanilla Sugar* (or plain granulated sugar)
½ Cup Unsalted Butter (room temperature)
1 Tablespoon Good Quality Vanilla Extract
¼ Cup Milk
¾ Cup Lemon Curd
Take the scraped Vanilla Bean Pod and bury into one cup of granulated sugar. Cover for a minimum of 5 days, stirring every other day.
Guava Buttercream Frosting
3 to 4 Cups Confectioners Sugar (sifted)
½ Cup Unsalted butter (room temperature)
½ Cup Guava Jam
2-3 Tablespoons Guava Concentrated Nectar
Preheat oven to 350°degrees and place paper liners in pans. In a separate bowl, sift together the flour, baking powder, and salt.
In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, and vanilla extract. Mix until well incorporated. Add milk and mix until smooth. Slowly incorporate dry ingredients until well blended.
Fill each lined cup 2/3 full with cupcake batter. Bake for approximately 18-20 minutes, rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack.
While cupcakes are cooling, prepare Guava Buttercream. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add Guava Jam and Nectar and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.
When cupcakes are thoroughly cooled, fill a piping bag with a small tip and the Lemon Curd. Carefully insert the tip into the cupcake and slowly fill each cake with desired amount. You can also cut a small hole in the cupcake using a pairing knife and fill in with the lemon curd.
Fill another piping bag with the prepared Guava Buttercream. Frost and decorate the cupcakes.