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Passion Fruit Cupcakes🍰

posted in Food & Drink
09/09/2016
  • Passion Fruit Cupcakes
    Makes 12

    175 g butter, softened
    3/4 cup caster sugar
    1 1/3 cups self-raising flour, sifted
    1/2 teaspoon baking powder
    3 eggs
    1 teaspoon vanilla extract
    1/3 cup passionfruit pulp (I strained the seeds, you could do either ways)

    Preheat oven to 180 degrees C (160 degrees C for fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper liners.

    Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined. Add passion fruit pulp. Beat until just combined. Spoon mixture into paper cases. Bake for 20 m

  • Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined. Add passion fruit pulp. Beat until just combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

    Once cooled, frost with buttercream. Decorate with candies, sprinkles and/or edible flowers.

    Passion Fruit Swiss Meringue Buttercream

    3 egg whites
    3/4 cup castor sugar
    275 g unsalted butter, room temperature
    3 tbsp passion

  • 1-2 drops yello food color (optional)

    To make the Buttercream : Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch

    Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.
    Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in re

  • The bowl should have completely cooled by now.
    Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.
    When the buttercream has come together, add the passion fruit pulp and food color and mix till smooth and well blended.

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