Notes

Posh on Pennies: June Cupcake of the Month: Pink Sapphire

This is the recipe that taught me a lot about reducing liquids down to a syrup to use in cakes.  A lot of recipes I researched online either just used juice or they used an expensive concentrate of the guava that I couldn't afford. The best way to start looking at what juices available has the lease amount of additives and more juice concentrate and I would just make a syrup out of the store bought juice. The best juice to make a syrup out of is the Mexican brands of guava juice. Other juices just have too much additives and not enough flavor after the juice has been reduced down. If you can find a Mexican brand juice, get it and use it to make the guava syrup for this recipe. I made someone cry when they ate this cupcake because it reminded them of home. Guava cakes are found in Pacific Island cultures. Another tip is to brush the tops of the baked cupcakes with some leftover guava syrup to give it an extra aroma and flavor boost. I tinted the cake batter with a pink gel paste to identify this a pink guava. The juice may be pink but the color of the juice gets baked out, so use gel paste if you want people to "know" it's pink guava :)