GOYA BLACK BEANS CUPCAKES WITH GUAVA FROSTING

Goya black beans cupcakes with guava frosting image

Provided by Kisa Banks @kbmc1013

Categories Cakes

Number Of Ingredients 22

1 can(s) goya black beans
1 tablespoon(s) goya sweetened condensed milk
3/4 cup(s) butter, unsalted, room temperature
1 1/4 cup(s) goya panilla cane sugar
1 tablespoon(s) fresh ginger, grated
2 - lime zest, grated
1/2 cup(s) almond flour
2 large eggs, room temperature
2 teaspoon(s) vanilla bean paste
1 1/4 cup(s) flour, sifted
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
3/4 teaspoon(s) kosher salt
1/2 cup(s) plus 2tbls, sour cream
GUAVA FROSTING
12 ounce(s) cream cheese, room temperature
8 ounce(s) butter, unsalted, room temperature
3/4 pound(s) powdered sugar
1 - lime zest, grated
1 teaspoon(s) vanilla bean paste
1/2 teaspoon(s) kosher salt
3/4 package(s) guava paste

Steps:

Preheat oven to 350°F and fill cupcake pan with cupcake paper liners.
Puree 1/2 the can of Goya black beans with the Goya sweetened condensed milk. Rinse and drain the other 1/2 can, set aside.
In a stand mixer with a paddle attachment, cream the butter, sugar, ginger and lime zest about 5 minutes or until light. Add the almond flour and mix until light and well creamed. Add the eggs and the vanilla and mix until incorporated, then add the flour, baking powder, baking soda and salt, and mix until incorporated.
Remove from mixer and fold in sour cream, puréed black beans and whole beans by hand.
Fill cupcake liners 3/4 full. Bake 15-18 minutes or until a toothpick comes out clean.
Remove from oven. Allow to cool completely.
GUAVA FROSTING: In a stand mixer with a paddle attachment, cream the cream cheese, butter, powdered sugar, lime zest, vanilla paste and salt for 6 - 8 minutes. The mixture should be light and fluffy. Add the guava paste and mix until incorporated.
Frost the cupcakes or use a piping bag with a star tip to pipe the frosting decoratively.