Saturday, July 31, 2010
Right outside my front door there is a passionfruit vine. It is a crazy big vine that is now covered with ripe passionfruit. I had a few ideas on how to use my abundance of passionfruit but not much in the pantry to back up my ideas. I had everything I needed for cupcakes, so cupcakes it was.
The recipe for this cake said just to mix all ingredients together. Not knowing how that would turn out I chose to use the regular method I’d use for a cake batter, creaming the butter and sugar and so on.
The cupcake turned out really nicely, except next time I think I’ll probably strain the seeds out of the passionfruit pulp. I left the seeds in thinking they’d look really nice through the cake, which they did. Personally though I didn’t enjoy the crunch factor.
To me, the best part of these was the frosting. Seriously! I could have sat down with the bowl and a spoon. A lot of love for passionfruit icing.
Passionfruit Butter Cake
(addapted from- Women's Weekly Cupcakes, Cheesecakes, Cookies)
90 grams butter
½ (110 grams) caster sugar
1 cup (150grams) self raising flour
¼ cup (60 mls) passionfruit pulp
To make the cupcakes- preheat your oven to 180 degrees c. Line a regular size cupcake tin with 12 cupcake papers.
In a medium size bowl cream together the butter and the sugar until its pale in colour.
Add the eggs one at a time, beating the mixture well after each addition.
Add the flour, continue mixing until all the flour is incorporated.
Stir through the passionfruit pulp.
Divide the batter evenly between the 12 cupcake pans.
Bake the cupcakes in a moderate oven for 20 to 25 minutes, until they are golden and spring back when you poke them.
Remove the cupcakes from the baking tray and let cool completely on wire rack before frosting.
60 grams butter (softened)
1 ½ cups icing sugar
3 teaspoons passionfruit pulp (seedless)
To make the icing- beat the butter in a medium bowl until it is as lightly coloured as possible.
Gradually beat in the icing sugar, followed by the passionfruit pulp to taste.
Spread the frosting over the cooled cupcakes.
(For the flowers I rolled out a little white fondant and cut with a small flower cutter. Into the middles I pressed 3 pink cachous).