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Ingredients:
Makes 18-20 small cupcakes
Passion fruit puree:
120g passion fruit pulp and seeds (from approx. 3 fruits)
2 tbsp castor sugar
6 tbsp water
Batter:
60g butter, melted
80g castor sugar
3 large eggs
130g passion fruit puree
50g cake flour
1 tsp baking powder
120g ground almond
Passion fruit icing:
100-125g icing sugar, sifted
60g passion fruit pulp and seeds
Method:
To prepare passion fruit puree:
Combine passion fruit pulp, seeds, sugar and water in a saucepan. Heat up
till all sugar is melted. Let the mixture cool down a little before puree
in a food processor. Sieve puree through a fine sieve to get rid of the
seeds. Weigh the puree again. You should have about 130g. Add water to top
up if necessary.
To prepare
cupcakes:
1. Preheat oven at 175 degC. Line cupcake moulds with liners.
2. Sift cake flour and baking powder into a mixing bowl. Add in ground
almond and use a hand whisk to mix well. Ground almond can be lumpy
sometimes so make sure you mix well to break the lumps.
3. Using paddle attachment of mixer, beat sugar and eggs at high speed
till light and pale. Add in passion fruit puree and melted butter.
4. Make a well in the centre of dry ingredients in (1). Pour (2) in and
stir with a spatula. The batter is watery.
5. Fill liners to 80% (for 3.25 oz soufflé cups and larger ) - 90% full
(for small cupcakes) (Note 1). These cupcakes doesn't rise much.
6. Bake cupcakes for 22 mins (small)-25 mins (large). Let cupcakes stand
in mould for 5 minutes before transferring to wire rack.
7. This recipe is actually pretty nice when consumed warm. Otherwise, let
cool completely before icing.
8. Optional: To dress up cupcakes, let passion fruit
icing (recipe below) stand for 10-15 minutes to thicken a little. Pour one
tsp of passion fruit icing on cupcakes.
To prepare passion
fruit icing:
Combine passion fruit pulp, seeds and sifted icing sugar in a bowl. Stir
using a hand whisk over a pot of simmering water (i.e. double boiling)
till icing is of pouring consistency. Do not overheat icing as you will
melt too much of icing sugar which results in a non-crusting icing when
poured on cupcakes later.
Notes:
Fill small size cupcakes to
90% as batter get baked faster in small cups, doesn't allow it to rise
much. Batter in larger size cups need longer to get thoroughly cooked
hence it has more time to rise in the oven, i.e. 80-85% is sufficient.
Result may vary with types and brands of oven though.
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