Passionfruit & Coconut Cupcake

INSTAGRAM : @bakedbyammna #bakedbyammna

It’s summer!!!! Officially summer holidays for many all over! 🥳🥳 So thinking of something to bake which you could take with you picnics, beach outings, hiking.. parties literally all events.. but something that’s light, fluffy, yummy and super easy! And what better to eat than a delicious tiny little coconut cupcake with passionfruit curd in the center and a beautiful delicious vanilla frosting. Yummy right!!!! ☺️

Here’s how you bake it!

INSTAGRAM : @bakedbyammna #bakedbyammna

INGREDIENTS :

Coconut cupcake –

  • 113g (1/2 cup) salted butter softened
  • 118ml (1/2 cup) vegetable oil
  • 300g (1½ cups) sugar
  • 2 tsp coconut extract
  • 6 large egg whites room temperature
  • 350ml (1 1/2 cups) coconut milk
  • 120ml (1/2 cup) sour cream
  • 60ml (1/4 cup) milk
  • 448g (3½ cups) flour
  • 48g (1/2 cup) shredded coconut
  • 4 tsp of baking powder
  • ½ tsp salt

Passionfruit curd –

  • 6-7 passion fruits
  • Juice from 2 lemons
  • 120 g sugar
  • 50 g butter
  • 1 tbsp corn starch (maizena)
  • 2 eggs
  • 2 egg yolks

Swiss merengue buttercream –

  • 4 eggs whites
  • 120g sugar
  • 250g unsalted butter, room temperature, cut into cubes
  • 1 tsp vanilla extract
  • Pinch of sea salt

METHOD :

Coconut cupcakes –

  1. Lime you cupcake tray with cupcake cups. This recipe will give you roughly 24 small cupcakes or roughly 15 large cupcakes. Preheat your oven to 175C.
  2. In a large mixing bowl, use a hand mixer (or a stand mixer) to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites for 2 minutes until fluffy. Beat in coconut milk, sour cream until just combined.
  3. Mix in flour, baking powder, and salt until just combined. Then add the milk and coconut shreds. Mix until just combined.
  4. Pour the batter into the prepared cupcake cups and bake for 25-35 min (this varies depending on size of the cupcake, just make sure that a cake tester comes out clean and you have a light golden brown color, you know it’s ready!).
  5. Take them out and leave to cool for 10 min in the cupcake tray before removing and then let cool completely before filling. Set aside.

Passionfruit curd –

  1. Slice the passion fruits and take out the insides, pour them into a saucepan along with the sugar, lemon juice and butter.
  2. Turn the heat on medium to high (my highest is 9, so I had mine on 7). Whisk and take off the the heat when it starts bubbling. In small cup or bowl, take two tablespoons of the passion fruit mix and add in the corn star to and whisk until its fully mixed. In a small bowl whisk together the egg yolks and eggs and set aside until ready to use.
  3. Take the passion fruit mix off the heat and pour through a sieve into a separate clean bowl. Pour in the corn start heat mixture and whisk until combined, then add in the mixed eggs.
  4. Whisk altogether, and pour back into the saucepan. Bring the temperature to medium heat and keep whisking until it thickens up. (The way to check if it’s ready is take a wooden spoon and dip it into the curd, if it’s ready when you take the spoon out and run your finger along the back and it doesn’t run down fast, you know it’s ready!)
  5. Once thickened, pour into a clean bowl and press plastic wrap or cling film ontop, and leave in the fridge to cool completely.
  6. Once cooled pour into a piping bag and set aside in the fridge until assembly.

Swiss buttercream –

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch, approx. 5-10 mins).
  4. Switch to paddle attachment.
  5. Slowly add cubed butter and mix until smooth.
  6. Add vanilla,Whip until smooth. Pour into a piping bag with a star nozzle (if you want).

Assembly –

  • Using the back end of a wooden spoon (so the long stick part) poke a hole in the center of each cupcake, pressing down the cake.
  • Then take your passionfruit curd and fill that hole just ‘under’ the top edge.
  • Take your buttercream and pipe a beautiful swirl ontop. Decorate with a little drop of passionfruit curd and some coconut shavings.

And ENJOY!

INSTAGRAM : @bakedbyammna #bakedbyammna

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