Vanilla and Passionfruit Cream Cupcakes
Makes 12 cupcakes
-
1 cup self raising flour mixed with 2 tablespoons cornflour
-
125g butter softened
-
1 cup caster sugar
-
2 large eggs at room temperature
-
1/3 cup passionfruit pulp
-
1 teaspoon vanilla bean paste or extract
-
1/2 cup whipped cream sweetened with 1 tablespoon of caster sugar
For decoration
-
Vanilla buttercream (see below)
-
Pink pearl droplets
-
Booties (see below)
Step 1 - In a large bowl cream the butter until smooth and gradually add the sugar. Beat for 3 minutes until fluffy. Add eggs one at a time, beating well after each addition. With a spoon fold in the flour in lots of three alternating with the passionfruit and vanilla. If the mixture is too thick, add some milk (about 1/4 cup). Do not overmix.
Step 2 - Spoon the batter into the cupcake liners about 3/4 full. Bake in a 170c oven for 20-25 minutes. Cool in tin.
Step 4 - Cut out a cone from the top of the cupcake and spoon in a little whipped cream. Trim cone and replace on top.
Step 5 - Pipe buttercream using a medium-large star tip nozzle. Then top with tiny pink pear droplets. Add a pair of Booties on the top and dust with more iridescent powder.
Adapted from the Magnolia Bakery Cupcakes book
For Booties
You will need:
-
Coloured Fondant
-
a toothpick
-
a chopstick (I used a non disposable Japanese one with a tapered end)
-
Heart decorations (bought, don't drive yourself crazy making them)
-
Iridescent edible powder in pink or violet
Roll one small ball and one smaller ball (about 1/3 of the size of the larger one) of fondant.
Holding one end make an oval and press down on the other end to make the "sole" of the bootie. Then place the small ball on the left end of the bootie sole.
Insert a chopstick's thinner end and jiggle it about to make a slightly bigger hole. Voila! You have a bootie, now it's just the finishing touches.
Using the chopstick to hold the bootie in place use the toothpick to gently but firmly press to make "stripes" on the top part of the bootie.
Then use the toothpick to make a row of dots around the main shoe area. Then stick on a small heart using a tiny amount of water. Then finally dust with some edible iridescent powder
For Buttercream
-
250grams butter softened
-
3 cups icing sugar
-
2 tablespoons milk
Beat butter in a small bowl with electric mixer until light and fluffy, beat in sifted icing sugar and milk in two batches until fluffy.
This is also my entry to the Sugar High Friday event hosted by Foodbeam! :)