Today is Fathers Day so I asked my Dad to choose one recipe from 500 Cupcakes and I would make it for him. The cupcake is the same basic vanilla as below. On top is cream whipped with 1 teaspoon vanilla and 4 tablespoons sifted icing sugar, strawberries and strained runny homemade strawberry jam.
In my oven these cupcakes only need 18minutes, so watch them carefully.
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My husband picked this recipe from The Australian Women’s Weekly Cupcakes & Cookies book. I made them for him since August 31 is 5 months since we were married. It was a change for me because it had no chocolate in the recipe!
The recipe was a little more involved than I bargained for, but not too tricky overall. Set aside some time to make these ones though. The cupcakes themselves were quite moist, with a real passionfruit flavour. I found 2 and a half passionfuits made 1/4 cup of pulp.
Passionfruit Curd Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies
90g butter, softened
1/2 cup/110g caster sugar
2 eggs
1 cup/150g self-raising flour
1/4 cup/60ml passionfruit pulp
85g packet passionfruit jelly
1 cup/250ml boiling water
1 cup/80g desiccated coconut
1/2 cup/125 ml thickened cream, whipped
Passionfruit curd:
2 eggs, lightly beaten
1/3 cup/75g caster sugar
1 tablespoon lemon juice
1/4 cup/60ml passionfruit pulp
60g butter, chopped coarsely
Preheat oven to 180c/160c fan forced. Line 6-hole large cupcake tray with paper cases.
Make passionfruit curd:
Combine ingredients in a heatproof bowl. (I use a metal bowl). Place over a saucepan of simmering water, stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly; refrigerate until cold.
Combine butter, sugar, eggs and flour in small bowl of electric mixer; beat on low speed until ingredients are just combined. Increase speed to medium; beat until mixture is changed to a paler colour. Stir in passionfruit pulp.
Divide mixture among cases; smooth surface. Bake cakes for 20 minutes. Turn cakes, top-side up, onto a wire rack to cool.
Dissolve the jelly in the boiling water. Refrigerate about 30 minutes or until set to the consistancy of unbeaten egg white.
Remove cases from cakes. Roll cakes in jelly; leave cakes to stand in jelly for 15 minutes turning occasionally. Roll cakes in coconut; place on a wire rack over tray. Refrigerate 30 minutes.
Cut cakes in half; fill with curd and cream.
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