-
1
Preheat oven to 350 degrees F. Grease a 9 by 13-inch cake pan.
-
2
Prepare 2 large baking sheets by covering with silicone mats or parchment paper.
-
3
Or, prepare a muffin tin with cupcake liners.
-
4
For the cheesecake: Sift together the flour, sugar, baking powder, and salt in a medium bowl.
-
5
In a small bowl, mix together the eggs, milk, and vanilla extract; set aside.
-
6
Using a mixer on medium speed, beat the butter and agave nectar together until creamy.
-
7
Slowly add half of the dry ingredients, and then half of the wet mixture.
-
8
Continue to mix.
-
9
Add the other half of the dry ingredients followed by the rest of the wet mixture until combined.
-
10
Add the guava juice, guava chunks, guava paste, and cream cheese and mix to combine.
-
11
Add food coloring, one drop at a time, to desired color.
-
12
If making cake pops, bake in prepared cake pan until a toothpick inserted in the center of the cake comes out clean.
-
13
If making cupcakes, fill cupcake liners to the top and bake for 20 minutes.
-
14
Let cool for 20 minutes before frosting cupcakes.
-
15
For the cream cheese frosting: In a medium bowl, mix together the cream cheese, butter, and whipped topping until creamy.
-
16
Mix in the vanilla and gradually stir in the powdered sugar.
-
17
Store in the refrigerator after use.
-
18
To make the pops: Take a bit of the cake and roll it into a smooth ball.
-
19
Take a lollipop stick and put into the end of each ball.
-
20
Place the ball back down on the prepared baking sheet with the stick pointing upward.
-
21
Repeat until you've used up the entire cake.
-
22
As each sheet fills up, put it in the freezer so that the balls harden, or refrigerate overnight.
-
23
Melt chocolate or white chocolate in the microwave or a double boiler on the stove.
-
24
Stir well.
-
25
Dip each ball into the chocolate until covered.
-
26
Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with.
-
27
Put it back on the sheet to harden.
