Guava Chiffon Cupcake

Vanilla Cupcakes

24 regular cupcakes / 350 F oven

10 oz all purpose flour
40 g cornstarch
2 cups sugar
1 tsp baking powder
1 cup vegetable oil
1 cup milk
4 large eggs, room temperature
2 tsp vanilla extract

Sift the dry ingredients together.

Put the wet ingredients in another bowl and mix together. Add the wet to the dry and combine thoroughly

Scoop into cupcake papers about  three-quarters full.

Bake for 20 minutes until a cake tester comes out clean.

Guava Filling/Drizzle

1 can guava nectar
cornstarch

Whipped Cream

1.5 tsp unflavored gelatin
2 tbsp cold water
1.5 c heavy cream
1/2 cup sifted powdered sugar

1. In a small pan, combine gelatin and cold water; let stand until thick.  Place over low heat, stirring constantly, just until the gelatin dissolves.  Remove from heat; cool (do not allow it to set).
2. Whip the cream with the icing sugar, until slightly thick.  While slowly beating, add the gelatin to whipping cream.  Whip at high speed until stiff.