Coconut Passionfruit Cupcakes
Here's a very delicious cupcake you can make for Easter or any Spring festivities you're planning soon. The cupcake is a coconut cupcake filled with a passionfruit curd and topped with a not too sweet mascarpone whipped cream frosting. It's sprinkled with toasted coconut and finished with more curd and Cadbury eggs. It's a fun cupcake to make and also very tasty!
Equipment
- nonstick muffin pan
- cupcake liners
- Stand mixer or hand mixer
Ingredients
For the coconut cupcake
- 4 oz softened unsalted butter (1 stick)
- 2 tbsp vegetable oil (26g)
- 1 cup sugar (200g)
- 1 tsp vanilla extract (4g)
- 3 large eggs
- 2 1/4 cup cake flour (335g) [I like using Korean brand cake flour for a softer cake]
- 1 1/2 tsp double acting baking powder (8g)
- 1 tsp salt (6g)
- 1 1/3 cup coconut milk (325ml)
- 1/4 cup unsweetened shredded coconut flakes (15g)
For the passionfruit curd
- 1/2 cup all natural passionfruit puree (4oz) [I used Les Vergers Boiron brand]
- 3 large eggs
- 2/3 cup sugar
- 1/4 tsp salt
- 2 Tbsp unsalted butter (cut into small cubes)
- 1/2 tsp vanilla extract
For the mascarpone whipped cream frosting
- 6 oz mascarpone
- 24 oz heavy whipping cream
- 3 oz powered sugar
- 1 1/2 tsp vanilla extract
Toppings
- 1/2 cup toasted unsweetened coconut flakes
- 36 mini Cadbury Eggs
Instructions
For the passionfruit curd
- In a pot, add the passionfruit puree, sugar, eggs, and salt together. Whisk well. Then cook on medium heat while whisking until it starts to bubble. Do your best not to scorch the bottom. So stir constantly and evenly. Once thickened, transfer over to a strainer thats been placed over a bowl and strain well to get rid of any unwanted cooked egg parts. You want this curd nice and smooth. Then add in the chopped butter and vanilla extract. Stir until the butter is all melted. Cover with plastic wrap touching and let it cool in the fridge until ready to use.
For the cupcake
- Preheat oven to 350'F.
- In a bowl, sift the cake flour, baking powder and salt together. Set aside.
- In a stand mixing bowl, add in the softened butter, oil, sugar, and vanilla extract. With a paddle attachment, cream for 2 minutes on level 2 until slightly fluffy and well mixed. You can adjust the speed if needed. Then add in the eggs and mix to incorporate. Then add in the flour mixture along with the coconut milk. Mix on low until everything is combined. Remove the bowl and finish the batter by folding in the coconut flakes. Place 12 cupcake liners into the muffin tin pan and scoop the batter evenly into each liner. Place it into the preheated oven and bake for 25 minutes or until the center comes out clean with a toothpick. Let it cool before filling and frosting.
For the mascarpone whipped cream
- In a mixing bowl, add in the mascarpone, powder sugar, and vanilla extract. With a whisk attachment, whisk until you see no lumps. Then add in the heavy whipping cream and whip until you just reached just stiff peaks. DO NOT OVER MIX since it will be too stiff to work with. Place the frosting into a piping bag with a 824 tip or a 869 tip.
To finish & decorate
- Using the bottom of a piping tip, scoop out a little piece from the center of each cupcake so you can fill the curd in. You can place the curd in a squeeze bottle for easier filling. Cover it back up and then pipe the frosting on each filled cupcake leaving the center a little open to fill more curd inside. Sprinkle with toasted coconut flakes and 3 Cadbury eggs on top. Enjoy!
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