Passionfruit Cupcakes

Passionfruit Cupcakes


A deliciously light and fluffy vanilla cupcake with a swirl of fresh passionfruit, a core of passionfruit curd, whipped buttercream, topped with fresh passionfruit and a sprinkling of chia seeds.
  • Ingredients for the cake
  • 240ml of dairy-free milk
  • 1 teaspoon of apple cider vinegar
  • 210g of self-raising flour
  • 100g of golden caster sugar
  • ½ teaspoon of baking powder
  • ½ teaspoon of bicarbonate of soda
  • 60g of coconut oil (Melted)
  • 1 passionfruit
  • Ingredients for the buttercream
  • 120g of dairy-free butter
  • 350g of icing sugar
  • 1 teaspoon of vanilla bean paste (you can use extract)
  • 1 teaspoon of dairy-free milk (if needed)
  • 2 tablespoons of chia seeds
  • Ingredients for the core
  • Lemon curd
  • 2 tablespoons of passionfruit
  • Decorations
  • Passionfruit
  • Chia seeds
  1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
  2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
  3. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
  4. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
  5. Mix well to combine.
  6. Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
  7. Add the wet ingredients into the dry and mix until a smooth batter.
  8. Fill the cases ¾ full with the delicious batter.
  9. Make sure to tap the tins on the worktop to remove any air bubbles.
  10. Spoon a teaspoon of fresh passionfruit onto each cupcake and with a toothpick, swirl the passionfruit into the batter.
  11. Pop the cakes into the preheated oven and bake for 18-20 minutes.
  12. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  13. Place the cupcakes on a cooling rack and allow to cool fully.
  14. Once cool, pop them into a sealed container to keep them fresh before frosting.
  15. Fill the core (optional)
  16. Using an apple corer, core the middle of the cupcakes.
  17. Take the lemon curd and mix in some fresh passion fruit.
  18. Add the passionfruit curd into a piping bag and pipe some sauce into each cupcake.
  19. To make the frosting
  20. Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.
  21. When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla bean paste/extract.
  22. Whizz together until fluffy & fully combined.
  23. Add a splash of dairy-milk if the buttercream is too thick.
  24. Fold in the passionfruit.
  25. If it’s too moist, add more icing sugar until a nice consistency.
  26. Transfer the buttercream into a piping bag fitted with a open star tip nozzle.
  27. Pipe a swirl of buttercream onto each cupcake.
  28. To decorate, add some fresh passionfruit ontop of the buttercream and sprinkle over some chia seeds (optional).
  29. Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
  30. Best eaten within a few days.

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