Passionfruit and coconut cream cupcakes
These Passionfruit and Coconut Cream Cupcakes feature a blend of tangy passionfruit and creamy coconut, perfect for satisfying dessert cravings. The easy recipe guides you through making soft cupcakes topped with a smooth frosting.
Cook time 25 min
Prep time 15 min
Ingredients:
2 cups self-raising flour3/4 cup sugar
2 tbsp coconut milk
1/2 cup butter
2 eggs
2 cups powdered sugar
Indulge in the tropical flavors of Passionfruit and Coconut Cream Cupcakes. These delightful treats combine the tangy zest of passionfruit with the rich creaminess of coconut, making them perfect for any occasion. Follow this recipe to create delicious cupcakes that are sure to impress your friends and family.
Instructions:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the 2 cups of self-raising flour and 3/4 cup of sugar.
- Add the 1/2 cup of softened butter. Using an electric mixer, beat until the mixture becomes crumbly.
- Incorporate the 2 eggs, beating them in one at a time until fully combined.
- Mix in the 2 tablespoons of coconut milk and 1/4 cup of passionfruit pulp until the batter is smooth.
- Spoon the batter evenly into the lined muffin tin, filling each cup about two-thirds full.
- Place the tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium-sized bowl, sift the 2 cups of powdered sugar.
- Add the 1/4 cup of softened butter, and beat until the mixture is smooth and creamy.
- Gradually blend in the 2 tablespoons of coconut milk and 2 tablespoons of passionfruit pulp until the frosting reaches a smooth and spreadable consistency.
5. Frost the Cupcakes:
- Once the cupcakes have cooled completely, use a piping bag or a knife to frost each cupcake with the passionfruit and coconut cream frosting.
- For an extra touch, you can sprinkle shredded coconut and drizzle additional passionfruit pulp on top.
Your passionfruit and coconut cream cupcakes are now ready to be served! Enjoy these delightful treats with family and friends.
Your Passionfruit and Coconut Cream Cupcakes are now ready to enjoy! These cupcakes offer a wonderful blend of tropical flavors that are both refreshing and decadent. Whether you're serving them at a special event or just as a sweet treat at home, they're sure to be a hit.
Passionfruit and coconut cream cupcakes FAQ:
The cupcakes should be baked in a preheated oven at 350°F (175°C) for about 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week, but the texture may slightly change.
Yes, you can substitute coconut milk with regular milk or any non-dairy milk like almond or soy milk. However, this may alter the flavor slightly.
This recipe requires a standard 12-cup muffin tin. If you use a different size, adjust the baking time as necessary.
The cupcakes are done when they are golden brown and a toothpick inserted in the center comes out clean. If the toothpick has wet batter on it, bake for an additional 1-2 minutes.
Tips:
- Ensure all your ingredients are at room temperature before you start to ensure even mixing.
- For a stronger coconut flavor, consider adding a bit of coconut extract in addition to the coconut milk.
- Use fresh passionfruit pulp for the most vibrant flavor. If fresh passionfruit is not available, canned passionfruit pulp can be a good substitute.
- Don't overmix the batter; mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Check the cupcakes a few minutes before the recommended bake time with a toothpick; every oven is different.
- Allow the cupcakes to cool completely before frosting to ensure the frosting doesn't melt.
Nutrition per serving
10 ServingsCalories 400kcal
Protein 5.00g
Carbohydrates 70g
Fiber 0.97g
Sugar 45g
Fat 11g
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