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Photo by Julie O’Malley

Passionfruit Curd Cupcakes

Passionfruit Buttercake:
90g butter, softened
1/2 cup (110g) caster sugar
2 eggs
1 cup (150g) SR flour
1/4 cup (60ml) passionfruit pulp (3-4 passionfruit)

Passionfruit Curd:
2 eggs, beaten lightly
1/3 cup caster sugar
1 Tbsp lemon juice
1/4 cup passionfruit pulp
60g butter, chopped coarsely

85g pkt passionfruit jelly
1 cup (250ml) boiling water
1 cup (80g) desiccated coconut
1/2 cup (125ml) thickened cream, whipped

Make Passionfruit curd:
Combine ingredients in a small heaproof bowl, place over a small saucepan of simmering water, stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat.
Cover tightly, refrigerate curd until cold.

# Preheat oven to 180c/160c fan-forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases.
# Beat butter, sugar, eggs and flour in a 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 large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool. Dissolve jelly in the water. Refrigerate about 30 minutes or until set to the consistency of unbeaten egg white. Remove cases from cakes. Roll cakes in jelly, coating all over. Roll in coconut, place on a wire rack over tray. Refrigerate for 30 minutes.
# Cut cakes in half, fill with curd and cream.

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