Makes 6 Passionfruit Buttercream Cupcakes
Ingredients
For the Vanilla Cupcakes
- 120g unsalted butter
- 110g caster sugar
- 1/2 tsp vanilla essence
- 1 large egg
- 96g self raising flour
- 70ml whole milk
For the Passionfruit Curd
- 10 passionfruit
- 2 large eggs
- 2 large egg yolks
- 150g caster sugar
- 100g unsalted butter
For the Buttercream
- 110g unsalted butter
- 200g icing sugar
- a few tablespoons passionfruit curd
Method
- For the passionfruit curd, remove the pulp of 10 passionfruit and strain into a bowl. Beat the eggs, egg yolks and sugar together
- Melt the butter over a low heat in a glass bowl over a pot of water. When melted stir in the sugar-egg mixture and the strained passionfruit juice, stirring consistently until thickened. Let cool slightly then leave to set further in the fridge
- For the cupcakes, line a muffin tin with muffin cases and pre-heat the oven to 180 degrees C
- Beat the butter and sugar with the vanilla essence until light and pale in colour
- With the mixer at its lowest speed, add the egg, ensuring its fully incorporated
- Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
- Scoop just over a level measure of cake batter into each case
- Bake in the oven for 20 minutes
- Place on a cooling rack immediately and leave to cool completely before icing and decorating
- For the buttercream, beat the butter and sugar together until light and fluffy. Add tablespoons of the passionfruit curd to taste and combine well
Love J
Your buttercream looks glorious!
Thank you! It was very tangy and moorish! a terrible combo 🙂