Description
Tender tropical passionfruit cupcakes filled with passionfruit curd and topped with creamy coconut buttercream.
Ingredients
Scale
- 195 g (1 1/2 cups) cake flour, provides a tender cupcake structure
- 1 1/21/2 teaspoons baking powder, essential for leavening
- 1/41/2 teaspoon salt, enhances flavor
- 57 g (1/4 cup, 4 tablespoons) unsalted butter, partially melted
- 60 ml (1/4 cup) vegetable oil, ensures moisture and tenderness
- 200 g (1 cup) caster sugar, sweetens and contributes to the texture
- 2 large eggs, at room temperature
- 125 ml (1/2 cup) coconut milk, infuses coconut flavor and moisture
- 60 ml (1/4 cup) strained passionfruit pulp, provides tangy flavor
- 1 1/21/2 teaspoons vanilla extract, enhances overall flavor depth
- 170 g (3/4 cup) butter, softened
- 150 g (3/4 cup) sugar, sweetens the frosting
- 180 ml (3/4 cup) full fat coconut milk, adds flavor and creaminess
- 9 g (2 1/4 tablespoons) plain flour, used to make the frosting base
- 125 g (1/2 cup) passionfruit curd, adds a flavorful filling
- Shredded coconut, optional, garnish that enhances the tropical theme
Instructions
- Step 1: Prepare the Batter: Start by beating together the butter, oil, and sugar until the mix becomes light and fluffy. This process is crucial as it helps trap air, making your cupcakes tender and airy when baked.
- Step 2: Incorporate Wet Ingredients: Next, add in the eggs and coconut milk, mixing well until everything is smooth. This combination of ingredients ensures moisture, avoiding dry cupcakes that can happen if not mixed properly.
- Step 3: Add Dry Ingredients: Sift the flour, baking powder, and salt into the mixture, folding gently until just combined. This minimizes gluten development, keeping your cupcakes soft and tender.
- Step 4: Include Passionfruit Pulp: Gently fold in the strained passionfruit pulp to integrate the tropical flavor. This step is important for evenly dispersing the tangy sweetness throughout the batter without overmixing.
- Step 5: Portioning for Baking: Scoop the batter into lined cupcake tins, filling each about two-thirds full. Ensuring the right portion avoids overflowing during baking and keeps a uniform shape.
- Step 6: Bake Time Measurement: Bake the cupcakes in a preheated oven at 375 degrees F until they spring back when gently pressed. Keep an eye on them towards the end of the bake time, as ovens can vary.
- Step 7: Frosting Preparation: To make the coconut buttercream, whip softened butter until creamy, then gradually add powdered sugar while mixing. Achieving a light texture here avoids a dense frosting that can weigh down your cupcakes.
- Step 8: Core for Filling: After cooling, use a cupcake corer or a knife to remove a small section from the center of each cupcake. Filling the center is a delightful surprise, but be careful not to create holes all the way through.
- Step 9: Filling with Curd: Fill each cupcake with passionfruit curd, ensuring a generous amount without overflowing. This step adds a burst of flavor that complements the cupcake beautifully.
- Step 10: Frost the Cupcakes: Spread or pipe the coconut buttercream over the cupcakes for a smooth top. A well-frosted cupcake not only looks inviting but should also add a creamy contrast to the tangy curd inside.
Notes
- Storage method: Container type: airtight container, temperature range: room temperature, duration: up to 2 days. Do not refrigerate to maintain texture.
- If your cupcakes sink in the center, check the oven temperature with an oven thermometer after 10 minutes of baking to confirm it is accurate.
- When the cupcakes look golden but still feel soft, test doneness by inserting a toothpick 18 minutes into baking; it should come out clean.
- If your frosting appears runny, add 1 tablespoon of plain flour at a time while stirring until the desired consistency is reached.
- For dry cupcakes, ensure butter is lightly melted before mixing; this helps incorporate air and retains moisture throughout baking.
- When using passionfruit curd, fill each cupcake with about 21/2 teaspoons, ensuring not to overfill to prevent spillage during frosting.
- To reheat, place in a 350 degrees F oven for 8 minutes until warm.
- Serve with tropical fruit salad or a light tea for a refreshing dessert option. Pair with coconut-flavored beverages for a cohesive tropical theme.
- Alternative fillings: Consider using mango curd or lemon curd for a different flavor profile.
- For a dairy-free option, substitute butter with plant-based alternative and use non-dairy milk as needed.
- For passionfruit puree, look for fresh passionfruits or use high-quality canned puree. This ingredient adds vibrant flavor and moisture.
- Use full-fat canned coconut milk for creaminess in the buttercream; avoid light versions for better texture.
- Choose organic, unrefined coconut oil for a subtle coconut taste in buttercream, melt it gently if solidified.
- Opt for fine granulated sugar for an even sweetness in the batter and a light texture.
- Select large eggs at room temperature to provide moisture and structure to the cupcakes.
- For flour, use good-quality all-purpose flour for a nice crumb; ensure it is fresh.
- Use aluminum-free baking powder for leavening without any metallic aftertaste.
- Pure vanilla extract works best to enrich the flavor of the cupcakes.
- Look for unsweetened shredded coconut to avoid extra sweetness in the frosting and to add texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg