Guavadilla Cupcakes

I had to giggle to myself as I have nearly 2 cups of guavadilla pulp and only used 50ml for this recipe – guess I might be making loads more cupcakes…  No no, the balance will go into the freezer and probably get used to make a juice concentrate when the folks next visit or possibly used as the topping to an unbaked cheesecake – you never know, maybe both.  I used the same recipe as for my Birthday Cupcakes – think it’s my new favourite cupcake recipe and if you are worried about what to do with the egg yolks, you can always make Celia’s Microwave Custard.

Ingredients

110g butter
1 cup sugar
¾ cup milk
2 tsp baking powder
1½ cups cake flour
¼ tsp salt
4 egg whites
50ml guavadilla pulp

Icing

300g icing sugar
50g butter at room temperature
10ml vanilla essence
25ml milk

Method

1. Preheat the oven to 180°C.
2. Cream the butter and sugar.
3. Add the milk alternating with the dry ingredients.
4. Beat the egg whites until stiff.
5. Fold the egg whites and guavadilla pulp into the batter.
6. Divide the mixture into 12 prepared muffins tins and bake for 15 minutes.

Icing

1. Beat all the ingredients together in a bowl for 3 minutes.
2. Pipe over the cupcakes and decorates with guavadilla pips.