Guava Cupcakes

1. Preheat oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a large bowl, beat together the butter and sugar until smooth and creamy.
3. Add the eggs one at a time, beating between each addition.
4. Add the vanilla extract and guava nectar and stir until fully incorporated.
5. In a separate bowl mix together the flour, baking powder and salt.
6. Gradually add the dry ingredients to the wet and mix on low speed until just combined.
7. Divide the batter evenly among the cupcake liners (about ¾ full).
8. Optional: add a small cube of guava paste to the center of each cupcake. Just lightly tap it into the batter as it will sink a bit during baking.
9. Bake for approximately 18 minutes or until an inserted toothpick comes out clean.

Guava Frosting

1. Combine the guava paste with ¼ cup (60 ml) of water in a small saucepan over medium-low heat. Stir and mash for approximately 10 minutes or until the mixture is smooth in consistency.
2. Once the guava mixture has cooled to room temperature, beat it together with the softened butter until fully combined. Add the powdered sugar one cup (120 g) at a time and continue beating until light and fluffy. Add more powdered sugar as necessary to get your desired consistency.
3. Allow the cupcakes to cool completely before frosting. Transfer the guava frosting to a piping bag or use a knife to frost the cupcakes.