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Cupcakes

Passionfruit and Toasted Coconut Cupcakes

Name: Passionfruit and Toasted Coconut Cupcakes
Prep time: 25 min
Cook time: 20 min
Yield: 24
Ingredients: 190g butter; 115g white chocolate; 280g Chelsea Caster Sugar; 220ml milk; seeds and pulp of 1 passionfruit; 1 tsp vanilla paste; 2 size 6 eggs, lightly beaten; 125g plain flour; 80g self-raising flour; 50g shredded coconut, lightly toasted; Icing; 100g butter, softened; 110g cream cheese, softened; 200g Chelsea Icing Sugar; zest of 1 lemon; seeds and pulp of 1 passionfruit; Topping; 100g shredded coconut, lightly toasted; seeds and pulp of 2 passionfruit

4.6

Preparation

25 mins

Bake

20 mins

Difficulty

Easy

Servings

These rustic cupcakes were shared with us by Global Baker, Dean Brettschneider. A simple vanilla cupcake jazzed up with coconut and passionfruit and topped with soft cream cheese icing shows decoration doesn't have to be elaborate to make your mouth water!

Cupcakes

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Ingredients
Method

Ingredients

190g butter
115g white chocolate
280g Chelsea Caster Sugar
220ml milk
seeds and pulp of 1 passionfruit
1 tsp vanilla paste
2 size 6 eggs, lightly beaten
125g plain flour
80g self-raising flour
50g shredded coconut, lightly toasted

Icing

100g butter, softened
110g cream cheese, softened
200g Chelsea Icing Sugar
zest of 1 lemon
seeds and pulp of 1 passionfruit

Topping

100g shredded coconut, lightly toasted
seeds and pulp of 2 passionfruit

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

3

What did you think of this recipe?

Angie Davis

I have been searching for a while for a very dense, moist and moreish cupcake. This is the best I have found so far .. in fact my search is now over. Gone are they days of dry, uninspiring cupcakes! These lend themselves to any flavouring. I just made them with pineapple coconut icing laced with Malibu .. A pina colada version of the above!

AbbzMum

Love this recipe, so moist, rich and flavoursome.I made it for a party and everyone loved them.Definitely will bake them again.

Unknown

Lovely loved it

Method

Preheat oven to 150°C. Line two 12-hole cupcake or standard muffin trays with paper cupcake cases and set aside.

Place butter, chocolate, sugar and milk into a heatproof bowl and set over a saucepan of gently boiling water - do not let the bowl touch the water. Stir until combined and sugar and chocolate have melted. Remove from the heat and leave to cool for 10-15 minutes. Add passionfruit seeds and pulp, vanilla paste and eggs and stir to incorporate.

In a separate bowl, sift together both types of flour, then add toasted coconut. Using a wooden spoon, stir the flour mixture into the liquid mixture until it is evenly combined.

Fill each paper cupcake case up to two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes. Remove from the oven and leave to cool completely.

While cupcakes are cooling, prepare the icing. Place butter and cream cheese into an electric mixer and beat until fluffy. Add icing sugar, lemon zest and passionfruit seeds and pulp and continue to beat until fluffy.

Using a small palette knife, make a mound of icing on the top of each cooled cupcake, then use the tip of the knife to make a crater at the top of the icing mounds. Coat the outside of the icing mounds with toasted coconut, then spoon a small amount of passionfruit seeds and pulp into each crater.

Reproduced with permission from Baked by Dean Brettschneider.