White Chocolate Passionfruit Cupcakes

My favourite baked good is by far cupcakes, especially the ones with all three thrilling elements. Im talking about the cake itself, the frosting and the secret surprise centre! If you have all three, ill be over to join your cupcake tea party before you even finish piping that decadent frosting ;). But seriously, i find myself constantly coming up with various cupcake flavours that i want to share with you here on my blog. What is your favourite classic cupcake flavour?

Here i present you with just one of many more to come cupcake recipes, my White Chocolate Passionfruit Cupcakes. They are gluten free but unfortunately not dairy free, i don’t think i can replicate the awesomeness that is buttercream frosting without my organic butter… maybe one day.

It’s a simple gluten free vanilla cake, white chocolate buttercream frosting and a homemade passionfruit curd centre, yum!! I recommend you make the passionfruit curd the day before so it has time to set in the fridge, or just make it a few hours before you assemble the cupcakes. These are best served once made and consumed in the next 1-2 days for ideal freshness. I hope you, your family and friends thoroughly enjoy these decadent and delicious cupcakes! Sam xxx

White Chocolate Passionfruit Cupcakes

 

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Prep time

45 mins

Cook time

30 mins

Total time

1 hour 15 mins

 

Author: Wholesome Patisserie

Serves: 12 cupcakes

Ingredients

• Cupcakes
• 1 cup brown rice flour
• 1 cup potato starch (not potato flour!)
• 1 cup coconut sugar
• ½ tsp himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp guar gum
• 1 cup almond milk
• 1 egg
• 3 Tbsp coconut oil, melted
• 1 Tbsp vanilla bean extract
• ¼ tsp lemon juice
• Passionfruit Curd
• 2 eggs, lightly whisked
• 100g butter, cubed
• ½ cup passionfruit pulp in syrup or passionfruit concentrate
• 1 cup raw caster sugar
• White Chocolate Frosting
• 150g white chocolate, melted
• 80g butter, chopped into chunks
• 4.5 cups icing sugar, (gluten free)
• 3-4 Tbsp almond milk
• 1 tsp vanilla bean extract

Method

1. Cupcakes
2. Preheat oven to 180ºC (356ºF) and line a 12 cup-cupcake pan with patty liners.
3. In a large mixing bowl, whisk all dry ingredients together.
4. Make a well in the centre, add in all wet ingredients.
5. Beat mixture until a smooth batter, making sure you do not over beat the batter.
6. Spoon batter evenly amongst the cupcake liners.
7. Bake for 15-20 minutes until golden and a skewer inserted into the middle comes out clean.
8. Cool in pan for 5 minutes then remove and transfer cupcakes to a wire rack to cool completely.
9. Passionfruit Curd
10. Create a double boiler by half filling a medium sized pot with water and placing a medium-large glass mixing bowl on top. Making sure the water is not touching the bottom of the bowl. Turn onto medium heat.
11. Add all curd ingredients into the bowl and cook until mixture thickens. Occasionally stir mixture with a whisk until all the butter has completely melted and ingredients are combined. You don’t want the curd to start boiling so keep the heat on medium, just keep an eye on it.
12. You will want to start constantly whisking the curd when it begins to thicken, this will take approx. 15-20 minutes.
13. The curd should be thick enough to coat the back of a wooden spoon.
14. Strain curd through a fine mesh sieve into a clean bowl.
15. Cover with plastic wrap and set in the refrigerator. This will allow the curd to thicken further.
16. White Chocolate Frosting
17. In a double boiler over low-medium heat, melt white chocolate. Begin frosting while chocolate is melting but remember to stir the chocolate every now and then.
18. In the bowl of a stand mixer or using a hand mixer, add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
19. Gradually add icing sugar, 1 cup at a time.
20. If white chocolate is done, take it off the heat to let it cool slightly.
21. Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.
22. Add in vanilla extract and beat well.
23. Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
24. Assembly
25. When cupcakes have completely cooled, take a small sharp knife and cut a V-shaped pice out of the top of each cupcake, about 2cm deep x 2cm wide.
26. Spoon the passionfruit curd evenly among each cupcake.
27. Prepare a piping bag with a closed star nozzle.
28. Fill the piping bag with the chocolate frosting and pipe it onto each cupcake.
29. Enjoy!

Notes

Cupcakes will keep in an airtight container, refrigerated, for 3-5 days.
I used passionfruit pulp in syrup here.
Or you can use passionfruit concentrate.

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