Less than one week left in Australia and my most pressing urge of course, is baking.
Not sure why.
But these are delicious!
Passionfruit cupcakes with passionfruit curd filling!
Passionfruit curd filling:
Ingredients:
4 Eggs
2 Egg Yolks
3/4 cup Caster Sugar
3/4 cup Passionfruit Pulp (Approx 12 passionfruit)
125g Butter (chilled and cubed)
- Combine eggs and sugar in a large microwave safe bowl and beat until well combined. The mixture should become pale in colour
- Add passionfruit pulp and butter and stir to combine (don't worry the butter will melt soon!)
- Microwave for approximately 6-7 minutes, stopping after each minute to whisk the mixture.
- Once mixture thickens up, dip a dessert spoon in. When it is ready it will coat the back of the spoon.
- Pour passionfruit curd into a large dish (cools faster than in a small bowl or jar!) and cool before refrigerating.
Vanilla Cupcakes:
Ingredients:
2 1/2 cup Self raising flour
1 t Salt
4 Eggs
1 1/2 cup Sugar
3 tsp Vanilla Extract
1 cup Oil (vegetable or canola)
1 cup Buttermilk (or 1 cup milk with 1tbs white vinegar or lemon juice)
- Preheat oven to 180 degrees C and line two muffin tins with cupcake cases.
- Mix up buttermilk (if you're making your own) and set aside, this will look funny and chunky when you go to use it later.
- Beat eggs for about 20 seconds and gradually add sugar. Beat for another 30 seconds.
- Add vanilla and oil to egg mixture and beat.
- Add a third of the flour mix to the eggy mixture (make sure your beater is on a low setting or the flour will fly everywhere!) and beat.
- Add half the buttermilk and beat then add another third of the flour. Add the remaining buttermilk and then the flour and beat until combined.
- Pour the cake batter in to cupcake cases about 2/3 full and bake for 12-14 minutes.
- Cool in tin for five minutes before transferring to a cooling rack. Wait for them to cool down completely before icing.
Passionfruit Buttercream:
Ingredients:
220g Butter (softened)
2 cups Icing Sugar
5 tbs Passionfruit syrup (put pulp through sieve to get rid of the pips)
- Beat butter for a few minutes until nice and fluffy.
- While butter is mixing, sift icing sugar into a large bowl and set aside.
- Add 1 cup of icing sugar 1/2 cup at a time.
- Add the passionfruit pulp one Tablespoon at a time, making sure it reaches the consistency and flavour you want.
- If you want more flavour or a softer icing add more passionfruit, if it's getting too soft try adding some more icing sugar until it's right!
Cake assembly:
- To fill the cupcakes with the passionfruit curd, cut large circles out of each cupcake, make sure to keep the tops!
- Spoon a couple of teaspoons (as much as you can fit!) into the cavity.
- Replace the cupcake top so it sits neatly on top, like a little hat.
- Smear icing on top of cupcak
- Enjoy! These bad boys are so delicious it is seriously hard to stop at one, just warning you!
Thanks to Lydia Bakes for the recipe!
