Coconut Cupcakes with Passionfruit Icing
Nothing says summer more than coconut and passionfruit, and my coconut cupcakes with passionfruit icing has summer written all over them.
There is just something about the aromas that reminds me of being on holidays.
A few years back I insisted, (and yes, I needed to put my foot down) that Pete plant a passionfruit vine for me.
Now I must admit of all the places he could have planted the vine, he chose outside the kitchen window. Let’s just say a couple of years later it has engulfed the wall and all the pipes heading into the kitchen. So, if I’m honest I dare say its life will be short, but while its producing fruit I will be producing afternoon tea featuring this zingy and tangy fruit.
These cupcakes are incredibly moist, and the recipe is a little bit different to my normal cupcake batter, but that is what I love about baking, there are just so many variables which will give you a different texture, crumb or flavour.
One of the new additions to this recipe was the introduction of coconut milk powder. I love this product because you have the versatility of using it as a powder, which really gives your baking that coconut kick or made up as milk or cream to replace your wet ingredient. Today I used it as a cream, mixing 1 sachet with 200ml of warm water to replace the milk in the original recipe.
Of course, if you don’t have this product laying around in your pantry then just grab a can of coconut milk or cream and substitute.
I must add a warning here! Don’t be tempted to add dry coconut to the recipe unless you add extra moisture. Adding coconut could result in a dry cupcake.
With the coconut cupcakes baked and smelling wonderful, it’s time to turn our attention to what I consider the star of the show. “The Passionfruit”
Now I was in two minds today, do I make just a vanilla butter cream and adorn the top with the colourful and tangy pulp? Or do I incorporate the intoxicating taste into the icing. My decision came down to the consistency of the icing and whether or not I thought the icing could take the addition of another wet ingredient.
As you can see Passionfruit butter cream won the day, and yes, the taste and smell was tropical heaven.
So, grab the recipe below and bake up your own taste of sunshine in your kitchen.
Coconut Cupcakes with Passionfruit Icing Recipe
Prep Time: 15 min
Cook: 15-18 min
170g softened butter (if using salted butter omit the salt in the recipe)
1 cup (200g) caster sugar
3 egg whites
200 ml coconut cream
½ cup (120ml) sour cream
2 tsp vanilla bean extract
1 2/3 cup (240g) plain flour
¼ tsp bicarbonate of soda
1 tsp baking powder
Pinch of salt
120g salted soft butter
2 cups of icing sugar
Pulp from 3 large and heavy passionfruit (or to taste)
1 tsp vanilla bean extract
Preheat oven to 175°C (fan forced).
Using a mixer, incorporate soften butter, egg whites, vanilla, sour cream and coconut cream.
Sift together flour, sugar, bicarb soda, baking powder and salt.
Add the dry ingredients to the wet, mixing to incorporate, but don’t over mix.
Fill cupcake liners a little more than half way.
Bake 15 – 18 minutes.
Allow to cool for 1 – 2 minutes, then remove to cooling rack to finish cooling.
Using a mixer beat butter until smooth and pale. (I always beat my butter until its nearly white)
To obtain a creamy icing slowly add your icing sugar, beating between each addition.
Add vanilla and passionfruit pulp and mix until incorporated, do not over beat.
Decorate your cupcakes with the icing, and you have the perfect coconut cupcakes with passionfruit icing
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