Passion Fruit Filled Cupcakes Food

PASSIONFRUIT CUPCAKES

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). Line 15 standard muffin holes with paper cases. 2. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the cream cheese and passionfruit and beat until smooth. Sift the flours together and fold in alternately with the milk. 3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool. 4. To make the passionfruit icing, beat the cream and icing sugar together until soft peaks form. Cut the centre out of each cake leaving a 1 cm (½ inch) border. Spoon the cream into a piping bag fitted with a 1 cm (½ inch, no 7) star nozzle. Decorate each cake with piped cream and top with the passionfruit.

PASSION FRUIT-FILLED CUPCAKES

Steps:

• Make the passion fruit curd: In a medium saucepan, whisk together sugar and egg yolks; whisk in passion fruit puree and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes.
• Remove pan from heat while continuing to whisk. Strain curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled, at least 2 hours. Rinse and dry saucepan.
• Make the cupcakes: Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a medium bowl, sift together flours, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter, scraping down the sides as needed, until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add flour mixture in three additions, alternating with the milk and beginning and ending with the flour mixture; beat until combined after each addition.
• Divide the batter evenly between the prepared cups, filling each about two-thirds full. Bake, rotating pans halfway through, until cupcakes are golden brown and a cake tester inserted in a center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool. Invert cupcakes onto the rack; reinvert and let cool completely.
• Make the meringue buttercream: While cupcakes are baking, fill the reserved saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing between your fingers; the mixture should feel smooth.)
• Attach bowl to standing mixer fitted with whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
• Reduce speed to medium-low; add butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Buttercream may appear curdled at this point; it will become smooth again with continued beating.) Beat in vanilla. Switch to paddle attachment. Beat on lowest speed, 3 to 5 minutes. Transfer to a pastry bag fitted with a large star tip.
• Assemble the cupcakes: Using an apple corer, make a small hole in the top of each cupcake, reserving tops. Fill each cupcake with about 1 tablespoon chilled passion fruit curd. Replace reserved tops, then pipe frosting onto cupcakes, as desired.

FRUIT-FILLED CUPCAKES

Steps:

• In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.

PASSIONFRUIT CUPCAKES

Steps:

• Preheat oven to moderate (180C/160C fan-forced).
• Line 12-hole standard muffin pan with paper cases.
• Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined.
• Increase speed to medium, beat until mixture is changed to a paler colour.
• Stir in passionfruit pulp.
• Divide mixture among cases, smooth surface.
• Bake cakes about 20 minutes.
• Turn cakes onto wire rack to cool.

TRADITIONAL CUPCAKES WITH PASSIONFRUIT ICING

Steps:

• Preheat oven to 180°C Prepare 12 cup muffin pan lined with patty cases.
• Beat butter and sugar until pale.
• Beat in vanilla essence and eggs.
• Fold in sour cream and sifted flour.
• Spoon mixture into cases and bake for 25 minutes.
• Allow to cool.
• To prepare icing just beat all ingredients together.
• Spread over cooled cupcakes.