Description
Delicious passion fruit cupcakes filled with a creamy mousse and topped with vanilla buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour (plus 2 tablespoons all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup coconut milk (or whole milk)
- 7 fl. oz concentrated passion fruit juice
- ½ teaspoon vanilla extract
- ½ cup unsalted butter (at room temperature)
- 1 cup sugar
- 4 large eggs (at room temperature)
- ½ cup sweetened condensed milk
- ¼ cup concentrated passion fruit juice
- 2 tablespoons heavy whipping cream
- 2 cups unsalted butter (softened, or 4 sticks)
- 5 cups powdered sugar
- 2 teaspoons heavy whipping cream or whole milk
- 1 tablespoon pure vanilla extract (or seeds of 1 vanilla bean)
- ⅛ teaspoon salt
- 6 drops red gel coloring
- 1 drop blue gel food coloring
Instructions
- To make the passion fruit cupcake batter, preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin and reserve.
- In a medium-sized bowl, stir in together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, combine the liquid ingredients: coconut milk or whole milk, passion fruit juice, and vanilla. Set aside.
- In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute on medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes). Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients and the reserved liquid ingredients to the egg mixture, beating well after each addition.
- Using an ice cream scoop, fill cupcake liners ¾ full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with passion fruit mousse and frosting.
- To make the passion fruit mousse, whisk all the ingredients together until obtaining a homogeneous mixture. Fill cupcakes with passion fruit mousse by first cutting out a small hole in the center of each cupcake using a paring knife.
- The hole should be to about one half of the vertical depth of the cupcake. Reserve the removed piece of the cupcake. Pipe passion fruit mousse into each hole.
- Close the hole with the reserved piece of cake — this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
- For the vanilla buttercream frosting: In a large mixing bowl with a paddle attachment, combine softened unsalted butter, sugar, and salt, beating well until the mixture is homogeneous. Add the cream/milk and vanilla. Beat for an additional 3-5 minutes or until smooth and creamy. Beat in both gel food colorings.
- Using a Wilton 2D closed Star tip, pipe a rose on top of each cupcake, starting from the center and making 2 steady circles around the center. I also used cupcake gems (white pearls) to decorate the cupcakes. Serve and enjoy!
Notes
- Ensure all ingredients are at room temperature before starting.
- Store leftover cupcakes in the refrigerator.
- Use high-quality gel food coloring for the best results.
- You may adjust the sweetness of the buttercream frosting by adding more sugar if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg