Leaving my current workplace for another job was the hardest decision ever but it was a pretty quick one, I must say! It never really hit me that my life was gonna change,for the better I hope, until last Friday. Initially, I cursed my mornings because I had to face certain people at work and deal with their immature way of handling things but things got better and I begin to learn how to ignore ‘them’. And along the way, I met and got close to a few amazing people. I am certainly gonna miss them but in life, you have to choose what’s more important in life in the initial stages of your career and build it. Now, I should stop the drama and focus what's more interesting for my blog, my mini cupcakes!
I made passionfruit cupcakes with vanilla buttercream & chocolate caramel macarons for my friends and mentor(s) as a Thank you token for their guidance and patience. I had a tub of passionfruit pulp sitting in the freezer for ages and found a wonderful recipe in Donna Hay’s latest magazine, her Spring issue. Everything she makes turns out beautifully! It’s almost foolproof! I wanted to beautify the cupcakes so I made frosting for the cupcakes but found it a little too sweet as a combination, so I would actually cut down on the sugar in the cupcakes if I am frosting the cupcakes the next time. The cupcakes itself was very sweet when eaten alone. Maybe that's why, in the recipe, Donna only sprinkles icing sugar on top and have extra passionfruit pulp to go with the cupcakes to perhaps cut the sweetness of the cupcakes.
Anyway here’s the mini passionfruit cakes recipe I adapted from her magazine:
200g unsalted butter, slightly softened
¼ cup (60ml) passionfruit pulp
165g caster sugar (reduce if you are frosting your cupcakes)
Rind of a lemon
2 teaspoons vanilla extract
4 free range eggs
1 ¼ (185g) self raising flour, sifted
¼ cup (60ml) diluted yogurt/ buttermilk
- Preheat oven to 160 C and line mini muffin pans with paper liners.
- Beat butter until light and creamy for 5 minutes.
- Mix passion fruit pulp and sugar.
- Add passionfruit sugar into butter and continue to beat for another 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla extract & lemon rind.
- Fold in sifted flour until well combined.
- Fold in yogurt/buttermilk until well combined.
- Scoop batter and fill a piping bag fitted with a medium size plain nozzle. Or you can just scoop the batter into the muffin pan lined with paper cups.
- Fill paper liners with batter 2/3 full.
- Bake for 15 minutes or until golden brown on top.
- Allow to cool completely before frosting.
250g unsalted butter
200g icing sugar
Enough passionfruit juice to make a thick sugar paste
Lemon yellow colouring,optional
- Make passionfruit paste by adding passionfruit juice with seeds slowly into icing sugar until you have a thick paste.
- Cream butter & colouring(if using) until creamy and fluffy. Add passionfruit sugar paste and continue to cream until combined and creamy.
- If it's too soft, place in the fridge for 15 minutes until firm and pliable.
- Scoop icing and place in a piping bag fitted with a star nozzle. Pipe as you like. You can decorate further with a passionfruit seed in the middle like the picture below. Place in fridge until 5-10 minutes before serving depending on the weather.