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Coconut Cupcakes with Passion Fruit Curd

Coconut Cupcakes with Passion Fruit Curd

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 110 minutes
  • Yield: 12 cupcakes 1x

Description

For the passion fruit puree, scoop the pulp into a bowl and mash it with a fork, to dissolve as many large pieces as you can. It will be chunky and with seeds.

If you want the smooth puree, strain it and then pick out the seeds to use later. Or not. Whatever you like. To toast the coconut, put it in a 325º oven for about 5 minutes. Careful not to burn it!

 


Scale

Ingredients

For the coconut cupcakes:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons  baking powder
  • Large pinch of salt
  • ¾ cup  unsalted butter (room tº)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon  vanilla extract
  • Zest of 1/2 a lemon
  • 1 cup  shredded unsweetened coconut
  • ¾ cup  buttermilk or coconut milk
  • Coconut scales (toasted, to decorate)

For the passion fruit curd:

  • 3 egg yolks
  • ¾ cup  passion fruit puree
  • ¼ cup lemon juice
  • Scant ½ cup unsalted butter
  • ¼ cup sugar

For the cream cheese frosting:

  • 1/3 cup  cream cheese (room tº)
  • 3 Tbs  unsalted butter (room tº)
  • 1 to 1 ½ cups  confectioners’ sugar (or as needed)

Instructions

For the passion fruit curd:

  1. In a bowl, beat yolks and sugar for 1 minute. Add passion fruit and reserve.
  2. Melt butter in a medium saucepan over low heat. Before it boils, add yolk mixture and cook over medium/low heat, stirring constantly, until the mix thickens, but without letting it boil.
  3. Pour into sterilized jars if you plan to keep it for a few weeks, and not use it within the next 5 days.
  4. Keep refrigerated.

For the coconut cupcakes:

  1. Preheat oven to 350ºF. Fill a muffin tin with 12 paper liners.
  2. Sift flour, baking powder and salt.
  3. In a large bowl, beat butter for 1 minute. Gradually add sugar, beating constantly at medium/high speed.
  4. Add eggs, one at a time, beating well after each one. Add coconut and vanilla and mix to combine.
  5. Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Don’t over mix at this point, or the cupcakes will be tough.
  6. Fill liners to ¾ of their capacity, and bake for about 25 minutes, until golden, springy to the touch and a tester comes out clean.
  7. Let cool completely on a wire rack.
  8. Scoop a small teaspoon from each cupcake. Fill with the curd carefully.
  9. Pipe or spoon the frosting on top and top with toasted coconut to decorate.

For the cream cheese frosting:

  1. Beat cream cheese and butter until very smooth.
  2. Add sugar, gradually, until you have a thick batter that can be piped.
  3. Keep covered, in the fridge.

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