Strawberry Guava Jam on toast is the Baby’s favorite morning breakfast. It’s sweet and floral and reminds me of Hawaii. I thought it would be perfect in a jelly filled cupcake and swirled into a pretty, creamy frosting.
Topped with a Hello Kitty cookie, well – you’ll find no sweeter cupcake in all the land.
3/4 cup (1-1/2 sticks) butter
2 cups sugar
1 teaspoon vanilla
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon of kosher salt
1 cup whole milk
Strawberry Guava Jam
Strawberry Guava Cream Cheese frosting (recipe, here)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl, whisk the cake flour, baking powder, baking soda and salt in a bowl. Set aside.
In the bowl of an electric mixer cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.
Alternate the milk with the dry ingredients until combined.
Hawaiian Sun jams and jelliesJams and Jellies) are from Hawaii but can be found in most asian markets and online. They have great flavor and are great for breakfast, baking and I even make savory dishes with them!
Spoon the batter into prepped liners, then take a Tablespoon of Strawberry Guava Jam and drop it in the center. Bake approx. 15 minutes depending on your oven. Let cool on a wire rack.
At one of my many wanderings in snack aisle of the Japanese market I found these cute Hello Kitty shaped cookies. They were small and adorable and I knew they’d be the perfect cupcake topper! I love cookies as toppers because you get cute decor with no hard work!
When you break the cupcakes open the jam might sink, but that’s ok – it’s still delicious, trust me.
When cool, frost with Strawberry Guava Cream Cheese Frosting and top with the cookie!