TOTAL TIME: 1 HRS 35 Min
Coconut Cupcakes 1 ¼ cup all purpose flour 1 cup granular sugar 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup buttermilk ¼ cup vegetable oil ½ tablespoon coconut flavor ½ teaspoon vanilla extract ½ cup warm water ½ brick guava paste; cut into 12 pieces Buttercream / Topping 1 stick unsalted butter 8 ounces cream cheese 3-4 cups powdered sugar 1 tablespoon meringue powder ¼ cup cornstarch 1 tablespoon coconut flavor
Make the Coconut Cupcakes. Whisk dry ingredients, add wet ingredients (water last) and incorporate. Pour equally in cupcake tins. Bake at 350° F for 15 minutes.
Press a chunk of guava paste into the cupcake. Return to the oven to bake another 3 to 5 minutes. Remove from oven when fully baked and cool to room temperature.
Make the Coconut Buttercream Whip the butter and cream cheese together. Add the coconut extract, powdered sugar, meringue powder, and corn starch, beat.
Decorate the Cupcakes Pipe a circle around the perimeter of the cupcake. Dip that in coconut. Pipe a swirl on top of the cupcake. I used a Wilton 4B piping tip.