Passionfruit Cupcakes
Rating

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
- 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
Instructions
- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
- Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
- Mix well to combine.
- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry and mix until a smooth batter.
- Fill the cases ¾ full with the delicious batter.
- Make sure to tap the tins on the worktop to remove any air bubbles.
- Spoon a teaspoon of fresh passionfruit onto each cupcake and with a toothpick, swirl the passionfruit into the batter.
- Pop the cakes into the preheated oven and bake for 18-20 minutes.
- 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.
- Place the cupcakes on a cooling rack and allow to cool fully.
- Once cool, pop them into a sealed container to keep them fresh before frosting.
- Fill the core (optional)
- Using an apple corer, core the middle of the cupcakes.
- Take the lemon curd and mix in some fresh passion fruit.
- Add the passionfruit curd into a piping bag and pipe some sauce into each cupcake.
- To make the frosting
- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.
- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla bean paste/extract.
- Whizz together until fluffy & fully combined.
- Add a splash of dairy-milk if the buttercream is too thick.
- Fold in the passionfruit.
- If it’s too moist, add more icing sugar until a nice consistency.
- Transfer the buttercream into a piping bag fitted with a open star tip nozzle.
- Pipe a swirl of buttercream onto each cupcake.
- To decorate, add some fresh passionfruit ontop of the buttercream and sprinkle over some chia seeds (optional).
- Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
- Best eaten within a few days.
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