Guava Filled Cornmeal Tallow Cupcake
Making the filling of this recipe with the guava paste on the stove brings back memories of family outing to pick the fruit off the Pali Highway in Hawaii. Dad parked on the side of the road and us kids would carry the makeshift bamboo pole with a canvas bag with metal prongs to pull the guava off the tall branches. Mom would let us 'help' make the guava jelly and the best part was playing with the wax on top.
I just learned guava paste is common in Latin cuisine and excited to tweak more recipes now that I can get it at local markets. This is a hearty snack with white cornmeal and tallow. I microwaved the tallow I had premeasured 1/4 C silicone molds for under a minute and like how it melts like butter. Anything with guava is going to be good, whether it's a light chiffon cake to this newfound cornmeal cupcake.
*This post contains affiliate links. This means I may earn a commission should you chose to sign up for a program or make a purchase using my link.
Ingredients
- 1 C unbleached flour
- 1 C white cornmeal
- 1 C sugar
- 1 T baking powder
- 1 t salt
- 1 C whole milk
- ½ teaspoon pure vanilla extract
- ¼ C tallow, Brisket fat trimmings to tallow / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
- 2 large eggs, at room temperature
- 1 C guava paste divided ( ½ C for cake & ½ C for filling)
Directions
- Heat oven to 400º F
- Line 12 -14 cupcake pan with paper liners. In the bowl of an electric mixer, mix the flour, sugar, cornmeal, baking powder, and salt.
- In a separate bowl, combine the milk, vanilla extract, melted butter, and eggs.
- On low speed of hand mixer, pour the wet ingredients into the dry ones until completely combined (do not overmix).
- Spoon ½ cup chopped guava paste into the batter and hand stir.
- Pour the batter into the paper cupcake liners, filling each one to 7/8 full. Bake for 15 minutes, or until the tops are crisp and a toothpick inserted comes out clean. Cool slightly and remove from the pan.
- Guava Filling
- Mix ½ C chopped guava paste with ⅓ cup water in a small saucepan over medium-high heat. Once it starts to boil, low heat to medium and stir well until the guava paste dissolves and becomes smooth liquid. Remove from heat and reserve. When cool, pour into a plastic bag in a tall cup to make a piping bag.
- On the cooled cupcake, make a small hole with an apple corer, save the hole pieces to snack on. Fill the hole easily by cutting the tip of plastic bag for better control.
- These reheat in the microwave for 10 seconds. I like it both warm and room temperature.