Having made Millionaire’s Shortbread for my cousin’s visit, I was in a baking mood, so I decided to make some cupcakes too. I had half a jar of passion fruit curd left from making lemon and passion fruit cupcakes not long ago, which needed using up, so I convinced EHH to pop up to the shop to buy me some passion fruits and decided to make passion fruit cupcakes.
I started by straining the passion fruit pulp through a sieve and realised that you don’t get much from three passion fruit! Therefore, I decided to stick with a simple vanilla cupcake base, fill it with passion fruit curd and top with buttercream flavoured with the passion fruit juice.
The vanilla cupcakes worked well as a base for the passion fruit curd and buttercream. However, I think these cupcakes ended up with too much curd and not enough buttercream – the curd over-powered and made the cake slightly too tart (even for my tastes). I think the cakes would have worked better with a filling of curd and a whole swirl of buttercream. The strained passion fruit juice had a real hit of flavour and worked well in the buttercream, although I would suggest 4 passion fruits for slightly more flavour.
Vanilla cupcakes with passion fruit curd and buttercream
- 110g butter, at room temperature
- 225g golden castor sugar
- 2 large eggs
- 150g self-raising flour, sifted
- 125g plain flour, sifted
- 120ml semi-skimmed milk
- I tsp vanilla extract
- 4 tblsp passion fruit curd
- 115g butter, at room temperature
- 500g icing sugar, sifted
- 4 passion fruits – juice strained through a sieve
- Milk (as needed)
- Preheat oven to 160C/350F/GM4.
- Line a 12 hole muffin tin with cupcake cases.
- In a large mixing bowl, cream the butter and sugar until light and fluffy this will take at least 5 minutes with an electric hand mixer – don’t rush this stage).
- Add the eggs, one at a time, mixing for a few minutes after each addition. It should result in a lovely light mousse-like mixture.
- Combine the two flours in a separate bowl.
- Combine the milk and vanilla extract in a jug.
- Add one third of the flours to the creamed mixture and stir gently to combine.
- Pour in one third of the milk mixture and stir gently.
- Continue to add flours and then milk mixture alternately, stirring gently after each addition, until all have been added.
- Spoon mixture into the cupcake cases, filling to about 2/3 full.
- Bake in the oven for about 30 minutes until lightly golden brown. The cakes will spring back lightly when touched, if cooked.
- Remove from the oven and leave to cool in tin for about 10 minutes, before carefully placing on a wire rack to finish cooling.
While the cakes are in the oven, make up the buttercream:
- In a large mixing bowl, beat the butter, passion fruit juice and half of the icing sugar until smooth.
- Add the rest of the icing sugar and beat until smooth and creamy.
- Add milk (if needed to bring the buttercream to a piping consistency) and beat again.
- Put buttercream into a piping bag with a medium star nozzle.
- Use a wide skewer to make three deep holes into each cooled cupcake.
- Put the passion fruit curd into a piping bag and pipe into each of the holes.
- Pipe small swirls of buttercream around the edge of the cupcake.
- Fill the centre of the buttercream swirls with curd.