Almond Cupcakes w. Guava Cream-Cheese Filling

Baked for the Cupcake Round-Up. Full details on my blog.

Almond Cupcakes
adapted from "Tattletail's Vanilla Cupcakes" by Amy Sedaris

1 1/2 sticks of butter
1 1/2 cups sugar
2 eggs
1 1/2tsp almond extract
1/2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk

Preheat oven to 375 degrees. Cream butter at medium speed until smooth, add sugar and beat until well. Add two eggs, beat until smooth. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven). Makes 24 regular size or approx 10 jumbo size.

Guava Cream Cheese Filling
Measurements are approximate, I was sleep-deprived and experimenting...just taste it as you go and make it to your liking! :)

Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as). Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth. Dump this mixture in a separate bowl, then whip approx 1.5 cups heavy cream in a bowl until light and fluffy. Fold in the guava-cream cheese mixture, fill a pastry bag and decorate cupcakes as desired.

Best stored in an airtight container in the fridge (due to the melty filling), but bring to room temp before eating. Excellent accompanied by a Cafe con Leche!