Passion Fruit and Vanilla Cupcakes

Bake with love and passion with these delicious cupcakes. Recipe by pastry chef Simon Jenkins.

Image credit: passion fruit cupcakes

Set passions racing with these delicious cupcakes. Recipe by pastry chef Simon Jenkins.

You will need:

For the cupcakes:

For the passionfruit buttercream:

  • 90g unsalted butter
  • 225g caster sugar
  • 3 tbsp sunflower oil
  • 4 1/2 tsp cornflour
  • 1 tsp vanilla essence
  • Zest of 1/2 lime
  • 270g whole eggs
  • 75ml whole milk
  • 90ml double cream
  • 270g T55 pastry flour
  • 1 1/2 tsp baking powder
  • 150g unsalted soft butter
  • 150g white fondant
  • 150g passion fruit puree, reduced to 75g
  • 6 large passion fruits, seeds only, to finish

You will also need:

  • 1 large heart shaped cookie cutter 6 x 5cm
  • 1 small heart shaped cookie cutter 2.5 x 2cm
  • Sugar thermometer
  • Makes: 15-16 cupcakes

1

Preheat the oven to 210ºC/ 190ºC fan/ gas mark 7.

2

Melt the butter and pour into a mixing bowl with the sugars, oil, cornflour, vanilla essence and lime zest.

3

Beat with a paddle until smooth then add the eggs slowly, followed by the milk and cream.

4

Fold in the sifted flour and baking powder until well combined.

5

Divide the mixture between 12 cupcake cases, approx 100g in each, filling to ¾ full.

6

Bake until the top springs back, approximately 25-27 minutes. Remove from the oven, place on a cooling rack and leave to cool completely before icing.

7

Meanwhile place the fondant and butter into a mixing machine with a paddle and beat until fluffy, then slowly add the passion fruit reduction and beat until combined.

8

Pipe onto the cupcake in a swirl, finish with a heart shape on the top and once set fill with fresh passion fruit.

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