Ingredients
Scale
- 1 cup All-purpose flour
- 1/2 cup Sugar
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 2 Large eggs, room temperature
- 1/2 cup Guava puree
- 1 teaspoon Vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan thoroughly.
- Mix the flour, sugar, baking powder, baking soda, and salt. Whisk until blended.
- Prepare the wet mixture by beating the softened butter until creamy. Add the eggs one at a time, mixing well.
- Add the guava puree and vanilla extract into the butter mixture.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Fill the batter into the greased muffin pan, filling each cup about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan before removing to let cool completely on a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
Make sure all ingredients are at room temperature for the best results. Avoid overmixing the batter to keep the cakes light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Hawaiian cakes, guava, mini desserts, tropical treats, easy baking