Passionfruit meringue cupcakes
Passionfruit meringue cupcakes are fluffy, tropical treats featuring a sweet batter infused with passionfruit and topped with light meringue. This recipe guides you through baking and optionally adding a toasted meringue topping.
Cook time 25 min
Prep time 30 min
Ingredients:
2/3 cup butter3/4 cup sugar
1 cup self-raising flour
1 tsp baking powder
3 egg whites
1 tsp vanilla extract
1/3 cup passion fruit
Passionfruit meringue cupcakes are a delightful treat that combine the tropical tang of passionfruit with the sweetness of meringue and a fluffy, moist cupcake. These cupcakes are perfect for special occasions or a fun baking project. They are made with simple ingredients like butter, sugar, and self-raising flour, and are elevated with the addition of passionfruit and a meringue topping. Follow this recipe to create a dessert that's both visually appealing and irresistibly tasty.
Instructions:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
In a medium bowl, sift together the self-raising flour and baking powder. Set aside.
In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Add the vanilla extract to the butter and sugar mixture. Mix until combined.
Gradually add the sifted flour mixture to the butter and sugar, mixing on low speed until just combined.
Gently fold the passion fruit pulp into the batter until evenly distributed.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Gently fold the beaten egg whites into the batter in three additions. Be careful not to overmix, as you want to maintain the light and airy texture of the egg whites.
Using an ice cream scoop or spoon, divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If you wish to make a meringue topping, whisk additional egg whites and sugar until stiff peaks form. Spoon or pipe the meringue onto the cooled cupcakes, then lightly toast the meringue using a kitchen torch or under a broiler for a few minutes until golden brown.
Once the cupcakes are completely cool, serve and enjoy your delicious Passionfruit Meringue Cupcakes!
These passionfruit meringue cupcakes are a scrumptious and elegant dessert, perfect for impressing guests or treating yourself. The combination of tangy passionfruit and light, fluffy meringue creates a wonderfully balanced flavor profile. With these tips, you'll be able to make perfect passionfruit meringue cupcakes every time. Enjoy the process and, most importantly, the delicious result!
Passionfruit meringue cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Yes, you can substitute self-raising flour with all-purpose flour, but you’ll need to add 1 teaspoon of baking powder per cup of all-purpose flour to ensure proper leavening.
If you don’t have a kitchen torch, you can place the meringue-topped cupcakes under a broiler in your oven for a few minutes, watching closely to prevent burning.
The meringue is done when it forms stiff peaks that hold their shape and the mixture appears glossy. You should be able to invert the bowl without it falling out.
Tips:
- Ensure that your butter is softened before you start mixing. This will help create a smoother batter.
- When separating the egg whites from the yolks, make sure there is no yolk in the whites, as this can prevent the meringue from forming stiff peaks.
- For best results, use fresh passionfruit. If using canned passionfruit, make sure to drain any excess juice.
- When folding in the meringue, do so gently to retain the airiness of the mixture.
- Preheat your oven before starting to mix your ingredients to save time and ensure even baking.
- Use a muffin tin lined with cupcake liners to make removing the cupcakes easier after baking.
- Let the cupcakes cool completely before adding the meringue topping to prevent melting.
Nutrition per serving
6 ServingsCalories 390kcal
Protein 5g
Carbohydrates 45g
Fiber 2.07g
Sugar 27g
Fat 20g
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