So I'm just warning you now, this is one of those recipes that you need to read before you decide to make, as the curd needs to be made in advance. Do as I say, not as I do.
However, if you find yourself needing to make cupcakes in four hours because, I dunno, your husband springs on you that he needs to take a plate to work this afternoon, or something like that, then never fear!
You can make the curd first, cool it in separate shallow bowls in the fridge, make the cupcakes, cool them, make the icing then voila, cupcakes done and dusted (and photographed might I add) in four hours! Not speaking from experience or anything. Cough cough.
I should be on a baking show! (Not really, I couldn't handle the pressure...not the mention the cameras!)
I came up with this idea while brainstorming what to do with all the passionfruit I was given from work.
Cupcakes just seemed like the best way to use them up. Don't they always?
I mean, I know I could have eaten them as is and that would have been a whole lot healthier.
But lets face it, fluffy vanilla cupcakes filled with passionfruit curd and topped with soft passionfruit icing sounds a whole lot nicer doesn't it?
Screw you calories, we'll talk later!
Passionfruit Cupcakes with Passionfruit Curd Filling
Makes approx. 30 cupcakes
Passionfruit Curd Filling:
2 egg yolks
¾ cup caster sugar
¾ cup passionfruit pulp, approx 12 passionfruit
125g butter, chilled and cubed
2 ½ cups cake flour (replace 5 tbsp of flour with cornflour)
2 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ cups sugar
3 tsp. vanilla extract
1 cup oil, vegetable or canola
1 c buttermilk (or 1 cup milk with 1t white vinegar or lemon juice)
220g butter, at room temperature
3-4 cups icing sugar
3 tsp. sieved passionfruit pulp or syrup
Yellow gel food colouring
Passionfruit Curd Filling:
- Combine eggs and sugar in a large microwave safe bowl and whisk until well combined.
- Add passionfruit pulp and butter and stir to combine (don't worry the butter will melt soon!)
- Microwave for approximately 6 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 jar and leave to cool before refrigerating.
- Preheat oven to 180 degrees C and line two muffin tins with cupcake cases.
- Mix up buttermilk (if you're making your own like I always do) and set aside, this will look funny and chunky when you go to use it later.
- Sift flour, baking powder, baking soda and salt together in a large bowl, stir together and set aside.
- 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.
- Leave cupcakes to cool in the tin for 5 minutes before placing on a cooling rack to cool completely.
- Using a small sharp knife, cut a hole in the centre of each cupcake, trim the tops and set aside.
- Spoon passionfruit curd into each hole and replace with the tops of the cupcake so they sit neatly on top, like a little hat.
- 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 the sifted icing sugar one 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, half a cup at a time.
- Dip a toothpick or paintbrush (which has never been used with paint) in the yellow gel colouring and slide along the inside of the piping bag.
- Half fill the piping bag with passionfruit buttercream.
- Pipe cupcake swirls onto cupcakes, you will notice the yellow stripes come out in random places and look lovely!
- Lastly, spoon small amounts of passionfruit pulp or syrup over the cupcakes for the final touch.
- Enjoy! These bad boys are so delicious it is seriously hard to stop at one, just warning you!
Passionfruit curd filling source: Taste, vanilla cupcakes source: Glorious Treats