When I had a cupcake for the first time, I couldn’t figure out what all the fuss was about…
Seriously! Super sweet sponge topped with even sweeter frosting made with sugar and butter! And all that grainy frosted sugar!
Who would want to eat that?
But I have now made a 360 degree switch and love cupcakes (I am a complex being who changes their mind!). And this was the recipe to convert me into a fan.
I love the combination of tangy, salty and sweet and this passion fruit and poppy seed cupcake recipe delivers those flavours in heaps and heaps!
If you hate cupcakes, give this recipe for savoury and sweet passion fruit cupcakes a try and you will love, love it!
Happy cupcaking!
Kanwal
Servings 6 cupcakes
Calories/Serving 608kcal
Ingredients
- 90 gram plain flour
- 80 gram sugar
- 1 tsp baking powder
- 35 gram vegetable oil
- 50 gram passion fruit puree about four passion fruits will generate 50 grams of passion fruit puree
- 25 ml milk
- 2 medium egg yolks
- 25 ml milk
- 35 gram butter
- 1 tsp poppy seeds
- Extra poppy seeds for garnishing
Swiss meringue buttercream
- 60 gram egg whites about two medium eggs will yield 60 gram of egg whites
- 120 gram caster sugar
- 150 gram unsalted butter room temperature and cubed
Passion fruit curd
- 50 gram passion fruit puree about four passion fruits will generate 50 grams of passion fruit puree
- 35 gram caster sugar if you can find caster sugar, normal sugar will do
- 1 egg
- 35 gram unsalted butter room temperature, cut into cubes
Passion fruit syrup
- 50 gram passion fruit puree about four passion fruits will generate 50 grams of passion fruit puree
- 50 gram preserving sugar if you can't find preserving sugar, normal suga is completely fine
Instructions
Passion Fruit Puree
- Remove the pulp and seeds from the passion fuits
- Add the passion fruit pulp and seeds along with 2-3 tbsp of water to a mixer or blender. Blend for 5-6 seconds and this will separat the pulp from the seeds
- Set the mixture on heat for 1-2 minutes and stir to make sure it does not burn. The heat will turn the flesh into a puree and will completely separate the flesh from the seeds. Put the mixture through a sieve to get the passion fruit puree
Bake Cupcakes
- Preheat the oven to 175 degree centigrade
- Lightly whisk the passion fruit puree (50 grams), egg yolks, milk and vegetable oil and set it aside
- Add flour, sugar, baking powder and salt in a bowl and mix them well
- Add butter and 1/3 of the passion fruit mixture to the four & sugar mixture and beat it on medium-high speed for 1-2 minutes
- Add the remaining mixture in two steps and beat it for 30 seconds after each addition to make sure that the ingredients are well mixed
- Fold in the poppy seeds gently
- Pour the mixture equally between six cupcakes (fill up to 3/4th of way)
- Bake for 17- 18 minutes or until a skewer comes out clean from the middle of the cupcake.
- Check the cupcakes at about 12 minutes mark and if the tops are getting burned, cover with aluminium foil
- Let the cupcakes cool completely before decorating the cupcakes
Passion Fruit Curd
- Add the passion fruit puree (50 grams from first section), egg and caster sugar in a pan and set it on low heat. Whisk the mixture continuously to make sure that the eggs don't clump
- Cook until the mixture thickens (about 2-3 minutes)
- Put the mixture through a seive while it is still hot. Mix in the butter gently and set it aside to cool
- Curd can be made in advance and kept in the fridge
Passion Fruit Syrup
- Set the passion fruit puree (50 grams from first step) and sugar in a pan on low heat. Cook the ingredients for a minute or so until the sugar dissolves. Whisk to make sure ingredients don't stick to the bottom of the pan. Set aside to cool
Swiss meringue buttercream
- Set a pan of water on heat and bring it to simmer.
- In another clean bowl, mix together the egg whites and sugar
- Set the bowl with egg whites and sugar on top of the pan with the simmering water. Make sure that the water doesn't touch the bottom of the bowl. You want to get a bowl which fits on top of the pan of water (do not use plastic bowl!)
- Keep whisking the egg white and sugar mixture until the sugar is dissolved and mixture turn marshmallowy and feels slightly hot to touch. Take the mixture off the heat
- To see if the mixture is ready, take a bit of mixture between your finger tips and rub them together. If you don't feel the sugar granules between your fingers, then take the bowl off the heat. Make sure that mixture doesn't go above 65°C as the egg whites can cook and start to form solids
- Start beating the mixture until it is white and fluffy and cool to the touch. The mixture will form stiff peaks and will be shiny. This will take between 15-20 minutes but bit longer with an electric hand mixture
- Start adding butter, one cube at a time and keep beating it low speed. Make sure that butter is mixing well
- Initially the mixture will curdle and might even become soupy but contiue to beat until it's smooth and fluffy again
- You can add few drops of food colour if you want
Decorate the cupcakes
- Add the butter cream to a piping bag and you can use any kind of piping tip. You can even us
- Make sure the cupcakes are completely cool before doing this step. You can even cool the cupcakes in fridge before hand
- Make a little hole in the middle of each cupcake. You can use a small piping tip to make the hole or you can scoop out using a stem of a small spoon
- Add the passion fruit curd in the holes and pipe the butter cream in any pattern on top of the cupcake
- Drizzle the passion fruit syrup on top of each cupcake
- Sprinkle poppy seeds
Notes
Passion fruits with wrinkly skins are more juicy than passion fruits with smooth skins. Best to buy the passion fruits in advance and leave them on the kitchen counter for 2-3 days
You can also use passion fruit juice if you don’t want to bother making puree. But it tastes better with home-made puree
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!
Very nice recipe and wonderful picture of cup cake s