Passionfruit and white chocolate cupcakes
Passionfruit and white chocolate is an enticing combination although I never thought of it until I had this very flavoured muffin in a cafe once years ago and it made perfect sense – even though I’m not the biggest fan of white chocolate. It often seems too cloyingly sweet to me but sometimes, roughly chopped bits of white chocolate in a cake or muffin just adds a little wickedness.
I made these fluffy little cakes a few weeks ago and they’re so easy to whip up and look adorably rustic. I just love drizzle icing – don’t you? Perfectly piped buttercream icing looks wonderful and so pleasingly retro …. but icing drizzled over just seems so decadent, I can never resist a dessert with anything drizzled over it.
Recipe for passionfruit and white chocolate cupcakes:
1 1/2 cups cake flour
1 1/2 tspns baking powder
1/2 cup full fat milk
1/4 cup passionfruit pulp
1 tspn vanilla extract
125g unsalted butter, softened at room temperature
1/2 cup raw caster sugar
2 large eggs
100g good white chocolate, roughly chopped
1 cup icing sugar, sifted
2 tspns milk
1-2 tblspns passionfruit pulp
Preheat oven to 175 degrees C. Use cupcake liners to line 10 cups of a 12 cup muffin tin. Make sure eggs, milk and chocolate are at room temperature for ten minutes or so before using.
Sift flour and baking powder into a medium bowl. Add milk, passionfruit and vanilla to a jug and swirl around a bit to combine.
With an electric mixer, beat butter on medium speed for a minute then add sugar and continue to beat for 2-3 minutes or until light and fluffy. Add eggs, one at a time, beating for one minute. On low speed, add dry ingredients alternating with wet ingredients in 4 parts, mixing briefly each time. Fold chopped chocolate gently into batter with a spatula.
Spoon mixture into lined cupcake tins. Bake for 20-22 minutes or until light golden brown (I left mine a bit too long as you can see from the photos) and tops spring back when touched. Cool in tin for 8 minutes, then remove cupcakes onto cooling rack to cool completely, then drizzle with icing.
Briskly mix icing sugar and passionfruit together, adding enough milk (or water) to drizzling consistency. Use immediately.
Makes: 10 cupcakes
Note: For 1 cup cake flour: place 2 level 15ml tablespoons of cornflour into the bottom of a cup measure, then add plain (all purpose) flour until it reaches one level cup then sift a few times.
Inspired by: taste