Passion Fruit Filled Cupcakes Recipes

PASSION FRUIT-FILLED CUPCAKES

Steps:

• Make the passion fruit curd: In a medium saucepan, whisk together sugar and egg yolks; whisk in passion fruit puree and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes.
• Remove pan from heat while continuing to whisk. Strain curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled, at least 2 hours. Rinse and dry saucepan.
• Make the cupcakes: Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a medium bowl, sift together flours, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter, scraping down the sides as needed, until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add flour mixture in three additions, alternating with the milk and beginning and ending with the flour mixture; beat until combined after each addition.
• Divide the batter evenly between the prepared cups, filling each about two-thirds full. Bake, rotating pans halfway through, until cupcakes are golden brown and a cake tester inserted in a center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool. Invert cupcakes onto the rack; reinvert and let cool completely.
• Make the meringue buttercream: While cupcakes are baking, fill the reserved saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing between your fingers; the mixture should feel smooth.)
• Attach bowl to standing mixer fitted with whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
• Reduce speed to medium-low; add butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Buttercream may appear curdled at this point; it will become smooth again with continued beating.) Beat in vanilla. Switch to paddle attachment. Beat on lowest speed, 3 to 5 minutes. Transfer to a pastry bag fitted with a large star tip.
• Assemble the cupcakes: Using an apple corer, make a small hole in the top of each cupcake, reserving tops. Fill each cupcake with about 1 tablespoon chilled passion fruit curd. Replace reserved tops, then pipe frosting onto cupcakes, as desired.

PASSIONFRUIT CUPCAKES

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). Line 15 standard muffin holes with paper cases. 2. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the cream cheese and passionfruit and beat until smooth. Sift the flours together and fold in alternately with the milk. 3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool. 4. To make the passionfruit icing, beat the cream and icing sugar together until soft peaks form. Cut the centre out of each cake leaving a 1 cm (½ inch) border. Spoon the cream into a piping bag fitted with a 1 cm (½ inch, no 7) star nozzle. Decorate each cake with piped cream and top with the passionfruit.

PASSION FRUIT CUPCAKES

Steps:

• Preheat the oven to 325°F and prepare a cupcake tin with cupcakes liners. This recipe will yield 12 cupcakes.
• In a stand mixer or large mixing bowl, add the room temperature butter and oil and beat on high speed for about 2 minutes. Add the sugar and continue mixing on high for another 5 minutes until light and fluffy.
• While the butter is beating, add the flour, baking powder, baking soda, and salt into a medium mixing bowl and stir to combine with a whisk or fork. Set aside.
• Add the eggs, one at a time, to the butter mixture and continue mixing. Scrape the sides of the bowl as needed with a silicone spatula.
• Turn down the mixer to the lowest speed and slowly add the flour mixture into the butter mixture. Then add the milk and vanilla and mix just until combined. Don't overbeat the mixture or your cupcakes will be dense.
• Evenly divide the batter into the cupcake liners and bake for 18 minutes. Remove the pan from the oven and allow the cupcakes to cool for 5 minutes in the pan. Then transfer the cupcakes to a wire rack to cool completely.
• Take each cupcake and dig out a hole in the middle of each one. Be careful not to go all the way to the bottom of the cupcake. I used the end of my piping tip and it worked perfectly!
• Place 1 cup of the passion fruit curd into a piping bag. You can use a tip or just snip the end since you are just filling the hole. Fill each cupcake with curd so that the hole is level with the top of the cupcake.
• Place the room temperature butter into the bowl of a stand mixer or into a large bowl and beat on high for 4-5 minutes until it becomes lighter in color. Add the powdered sugar, one cup at a time, and fully mix in with each addition. Add the milk and mix in followed by the passion fruit curd. Beat until everything is fully combined.
• Place the frosting in a piping bag fitted with your favorite tip. Pipe the frosting on each cupcake covering the passion fruit curd hole. Enjoy!

PASSIONFRUIT CUPCAKES

Steps:

• Preheat oven to moderate (180C/160C fan-forced).
• Line 12-hole standard muffin pan with paper cases.
• Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined.
• Increase speed to medium, beat until mixture is changed to a paler colour.
• Stir in passionfruit pulp.
• Divide mixture among cases, smooth surface.
• Bake cakes about 20 minutes.
• Turn cakes onto wire rack to cool.

TRADITIONAL CUPCAKES WITH PASSIONFRUIT ICING

Steps:

• Preheat oven to 180°C Prepare 12 cup muffin pan lined with patty cases.
• Beat butter and sugar until pale.
• Beat in vanilla essence and eggs.
• Fold in sour cream and sifted flour.
• Spoon mixture into cases and bake for 25 minutes.
• Allow to cool.
• To prepare icing just beat all ingredients together.
• Spread over cooled cupcakes.