Passionfruit Cupcakes with Passionfruit Frosting


(Sorry for the crappy picture – these got eaten up before I remembered to take a photo, so these are the 3-day old leftovers! Will update the picture next time I make them!)

I recently bought a whole bag of passionfruit, and needed a way to use them up, so I adapted my “tried and true” failsafe cupcake recipe to make these tasty treats.

The passionfruit in the cupcake is a nice twist, but it’s the frosting that makes them delicious!

Makes 24

410 grams (2 3/4 cups) Plain Flour
2 teaspoons Baking Powder
385 grams (1 3/4 cups) Caster Sugar
200 grams Butter
4 Eggs
1 teaspoon Vanilla Extract/Essence
250mls (1 cup) Milk
2 ripe Passionfruit

120 grams Butter/Margarine
2 ripe Passionfruit
1 teaspoon Vanilla Extract/Essence
600 grams (4 cups) Icing Sugar
1 tablespoon Boiling Water

Preheat oven to 170 degrees celsius (150 degrees celsius fan-forced). Line 2 muffin pans with cupcake papers.
Remove pulp from the passionfruit.
Sift together flour and baking powder.
Using an electric mixer, cream softened butter until pale in colour (2 minutes). Add caster sugar in 3 lots, beating for 1-2 minutes between each lot of sugar. Add vanilla. Add eggs, and beat.
Add one-third of dry mixture to the creamed mixture. Then add half of the milk – alternate milk and flour until it has all been added. Once you have started adding the flour DO NOT OVERMIX.
Fold in passionfruit pulp.

Spoon into prepared muffin trays, about 3/4 full in each hole.
Bake for 18-22 minutes until slightly brown and cooked through. Test with a metal skewer.
Cool in trays for 5 minutes, and then transfer to cooling rack. Cool at least 30 minutes before frosting.

Make the icing when the cupcakes have cooled.
Remove pulp from the passionfruit. Put 1 cup of the icing sugar into a  bowl. Add softened (not melted!) butter/margarine and boiling water, and mix until combined.
Add passionfruit pulp and mix until combined.
Continue adding icing sugar to the mixture until icing is the correct consistency for piping – it should be thick and spreadable – if it is too runny it will run when you pipe it. If it is too thick it will not pipe properly. You may need to adjust the amount of icing sugar used.

Fill your piping bag with frosting and pipe onto cooled cupcakes. Decorate as you see fit!

Store in an air-tight container for up to 3 days! Enjoy!

Notes: If you’d prefer to make the cupcakes without the passionfruit seeds, you can press your passionfruit pulp through a fine sieve to remove the seeds before adding it to the recipe.
If you are going to frost your cupcakes using a knife instead of a piping bag, you will probably want to make about half the amount of frosting stated here!


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