There something just so transporting about the smell of passionfruit and coconut. Along with pineapple, it reminds me of being on holidays. Perhaps its because the poolside bar often serves a tropical cocktail made up with all three ingredients. Another thing that also remind me of the the passionfruit iced Vanilla slice. So you see, I have two good reasons to like passionfruit.
These cakes are incredibly moist, the cakes are stirred through with passionfruit (and I snuck in some pineapple too), dunked in passionfruit jelly, rolled in coconut, lopped in half and spread with whipped cream and passionfruit curd. They are a bit fiddly in that you need to do a few parts (I used bought passionfruit curd) but once you see your guest’s faces when they bite in and feel the deep squelch of the soft, fruity, luscious cupcakes its worth every effort.
Passionfruit curd and coconut cupcakes
Passionfruit buttercake
- 90g butter softened
- 1/2 cup (110g) caster sugar
- 2 eggs
- 1 cup (150g) self raising flour
- 1/4 cup (60ml) passionfruit pulp (I also added 1/2 cup of crushed pineapple, well drained)
Passionfruit curd
- 2 eggs beaten lightly
- 1/3 cup caster sugar
- 1 tablespoon lemon juice
- 1/4 cup passionfruit pulp
- 60g butter, chopped coarsely
Decoration
- 85g packet passionfruit jelly
- 1 cup (250ml) boiling water
- 1 cup (08) dessicated coconut
- 1/2 cup (125ml) thickened cream, whipped
1. Make passionfruit curd
2. Preheat oven to moderate (180c/160c fan forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.
3. 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.
4. Divide mixture among cases, smooth surface.
5. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wore rack t cool.
6. Dissolve jelly in the water. Refrigerate for 30 minutes or until set to the consistency of unbeaten egg white.
7. Remove cases from cakes. Roll cakes in jelly; leave cakes to stand in jelly for 15 minutes turning occasionally (I only dipped them in and removed them, I think leaving them for 15 minutes would dissolve them!). Roll cakes in coconut, place on wire rack over tray. Refrigerate 30 minutes.
8. Cut cakes in half, fill with curd and cream
Passionfruit curd
Combine ingredients in a small heatproof 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.
