What better to welcome my sister to London for a girls weekend than passion fruit cupcakes with coconut icing and ice cold sparkling prosecco.
Here’s how to do it.
PASSION FRUIT CUPCAKES WITH COCONUT ICING
These cupcakes are just a basic vanilla sponge filled with a bright yellow passion fruit curd and topped with an intensely flavoured coconut butter icing. The sharp passion fruit works well with the sweet coconut and the dry prosecco cuts across the exotic flavours perfectly.
(ps the recipe for the cupcakes is the one that I use for all basic vanilla sponges so it can be used for anything.)
Ingredients (makes 12):
8 passion fruits
4 egg yolks
pinch of salt
265g butter, softened
170g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1 – 2 tbsp milk
450g icing sugar
5 tbsp coconut milk
2 tbsp coconut cream plus a little extra for drizzling (for this buy the solid coconut cream so that you can melt a sachet in boiling water to create the coconut cream and chop a solid block for the creamed coconut)
2 tbsp creamed coconut, finely chopped
5 tbsp desiccated coconut
Passion fruit curd:
- Cut the passion fruits in half and scoop out the flesh and juice into a bowl. I like to keep the seeds in the curd to give it a bit of bite but you can easily push the flesh and juice through a sieve and remove the seeds if you prefer. Keep two tablespoons of the passionfruit (with the seeds) to the side for decoration.
- Place the passion fruit flesh in a sauce pan and whisk in 4 egg yolks, 70g of sugar and the salt. Heat over a medium – low heat whisking continually until the mixture thickens and turns a bright yellow colour. Do not let it boil. Once the mixture thickens up, dip a spoon in it. When it is ready it will coat the back of the spoon. It will take 3 – 5 minutes.
- Take off the heat and whisk in 40g of butter.
- Leave to cool for 15 minutes and then cover with cling film, pressing it directly onto the surface of the curd. Refrigerate until cold, about 1 1/2 hours.
- Heat the oven at 190 degrees celsius. Line a 12 cup muffin tin with paper cases.
- Beat 110g of butter with 110g of sugar until light and fluffy.
- Add the vanilla extract to the beaten eggs then add the egg mixture little by little to the butter and sugar. After each bit of egg mixture add a spoonful of flour and beat until all of the egg mixture has been added. Then fold in the remaining flour. As I have said in a previous post, although this method does take a little longer, it makes a light batter and lovely cupcakes so is worth the effort.
- Fill the cases with the batter and bake in the oven for 20 minutes or until the cupcakes are golden on top and a toothpick comes out clean.
- Leave the cupcakes to cool on a wire rack for about 10 minutes.
- Once cool, using a teaspoon (you may also need a knife to cut through the crispy top), scoop out a circle and core about 1/2 inch down into the cupcake. Set the tops aside.
- Fill with a tablespoon of passion fruit curd and then replace the top. You may need to cut off some of the sponge from the section cored before replacing the top.
- Beat 115g of butter and the icing sugar together. It will not cream at this stage and will remain quite floury.
- Then add 5 tablespoons of coconut milk, 2 tablespoons of melted (liquid) coconut cream and 2 tablespoons of creamed coconut.
- Top the cupcakes with the icing. I like to make them quite rugged and textured so use a knife to add little peaks. For extra extra coconut flavour, I like to add a few drops of leftover melted creamed coconut on top.
- Toast the desiccated coconut in a pan over a low heat. Be careful because it burns very quickly. Sprinkle on top of the cupcakes (sorry about the mess this makes) and then drop on a few passion fruits seeds and a tiny bit of juice for the final finish.
Pop the chilled prosecco and dig in!