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1
Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
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2
Sift together the flour, baking powder, and salt.
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3
Set aside.
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4
In a large bowl, cream together the butter and sugar until light and fluffy.
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5
Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest.
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6
Stir in the vegetable oil.
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7
Fold in the flour mixture, alternating with the grapefruit juice.
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8
Fill the cupcake liners about two-thirds full.
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9
Put in a piece of Guava Truffle Cookie in each cup.
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10
Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes.
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11
Cool completely, and then frost with Rosewater Frosting and enjoy!
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12
Preheat the oven to 350 degrees F.
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13
Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract.
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14
Press into the bottom of a greased 13 by 9-inch pan.
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15
Bake for 8 minutes and let cool.
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16
Melt the chocolate chips and condensed milk together until completely melted and combined.
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17
Stir in the remaining 2 teaspoons guava extract.
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18
Pour over the cookie crust and let cool.
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19
Beat the cream cheese until soft and smooth.
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20
Beat in the rosewater.
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21
Beat in the powdered sugar.
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22
Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.
