Hello Lovelies. I almost feel I need to reintroduce myself. Easter is just around the corner and regrettably I have been very quiet on the blog front. Is anyone else still chasing their tail since Christmas? For us, the holiday season seemed busier than ever pastoring our church and while we managed a restful week away in March, my head is still trying to catch up with the new school year and getting my girls into a productive work routine. Our older children’s lives are also changing, with one son starting an apprenticeship and our eldest becoming a father in July! Oh my! How wonderful to be welcoming another little lamb into the fold. And as I am wayyy too young to be a Grandma, or even a Nanna, I am working hard thinking up an age appropriate alternative name to call myself.
Life never stays the same for long. As mothers we have to hold the apron strings loosely and remind ourselves that our dear ones grow ever onward and upward into glorious lives of their own. I have spent years having babies and now all of a sudden my own child is having one. People tell me that a fury of love is unleashed in becoming a Grandmother (I am even struggling typing the word) and I’m sure that is true. Babies are so incredibly intoxicating and bring more joy than just about anything else I have known. Our youngest daughter proudly announces to whoever will listen that she is going to be “Aunty Kitty”. She will be the most grown up 5 year old Aunty imaginable.
And now to cupcakes.
Thanks to my husband’s green thumb, every Summer we have an abundance of passionfruit. They are incredibly juicy with the sweetest flavour. These light vanilla cupcakes have fresh passionfruit pulp folded into the mixture, with a generous dollop of homemade passionfruit curd added to the centre of each cooked cupcake. Melted white chocolate swirls through the cream cheese buttercream adding to the delight of this tasty sweet sensation.
- 2 eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- pulp of 3 passionfruit
- 1 cup warm water
- 2 cups plain flour
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 1 1/2 cups castor sugar
- zest of 1 lemon
- 1/2 cup dessicated coconut
- Preheat oven to 180C
- Line two muffin trays with cupcake papers
- In a medium bowl, hand whisk eggs, oil and vanilla
- Add sour cream and warm water. Mix well.
- Add passionfruit pulp
- In a separate bowl, sift flour and add bicarb soda and baking powder
- Rub lemon zest into castor sugar until fragrant. Add to dry mixture
- Add coconut and mix well
- Carefully pour wet mix into dry mixture and hand whisk until well combined
- Pour into prepared muffin trays and bake for 18 minutes or until slightly browned and firm to touch
- Cool on wire rack
- When cupcakes are cold, using a sharp knife cut a cone shape out of the top of each cupcake. Slice top off separated piece of cake, fill hole with a teaspoon of passionfruit curd and replace top.
- Frost with white chocolate buttercream.
- 125g butter at room temp
- 125g cream cheese at room temp
- 150g white chocolate, melted
- Approx 4 cups icing mixture (powdered sugar)
- Approx 1/4 cup pure cream
- Passionfruit pulp to put over frosting
- In an electric mixer on medium speed, mix butter until light and creamy, about 3 minutes
- Add cream cheese and mix for another 2 minutes
- Turn mixer onto low speed and carefully add icing sugar, a little at a time
- Add cooled melted chocolate
- If necessary add dashes of cream until your frosting reaches the desired consistency
- Using a piping bag put frosting onto cupcakes
So now I am setting my face forward into what is shaping up to be quite a marvellous year. Apart from the pure delight of welcoming new life into our hearts in July, I have been working on a few very special creative projects that I will be sharing soon.
For now, I hope you enjoy my Passionfruit and white chocolate cupcakes.