Light, delicate cupcakes that pack a real flavor punch. A passion fruit coulis inside the cake and on top of the frosting make them vibrant enough to welcome spring.
By Annie Standing
There’s the zest of a whole lemon in these cupcakes and they’re based on my eternal favourite Vanilla Cupcakes. I put around 1tbsp of batter into each cupcake case, then put 1/2tbsp of Passion Fruit Coulis on top, before topping that with more cake batter.
I used Passion Fruit Coulis because I find you don’t get much out of a Passion Fruit. I’ve baked with them in the past and you end up needing so many of the things to get the right flavour!
Since the Coulis is thinner than a curd would be, these cupcakes don’t have a pocket of Passion Fruit, the coulis mixes with the batter and also creates a kind of “self saucing” element.
These cupcakes bake up so perfectly. They are light, tender and soft with a really great hit of lemon. Then I went and made the most divine, lemony-passion fruit filled frosting. Just insane.
Another lemon is zested into room temperature butter, before being mixed with icing sugar and 2tbsp of passion fruit coulis to create a silky smooth, tart, but sweet, refreshing frosting.
Marrying the frosting and cupcake together, drizzling a little extra coulis on top and sprinkling some cute little stars on top just made these cupcakes the most perfect, delicious things you’ll eat this side of Easter.
- 1 stick (113g) margarine/butter*
- 1 cup (200g) caster sugar
- Zest of 1 medium sized lemon
- 2 large eggs
- ½tsp vanilla extract
- 1 and ½ cups (210g) plain flour
- 2tsp baking powder
- ½ cup (120ml) milk
- 6tbsp Passion Fruit Coulis
- 2 sticks (226g) unsalted butter, at room temperature
- 2 and ½-3 cups icing sugar. sifted (I needed 3 cups as my kitchen was seriously hot and my butter was almost melted! Start with 2 and ½ cups and see what kind of consistency you have before adding any extra)
- Zest of 1 small lemon
- 2tbsp Passion Fruit Coulis, plus extra for garnish
- Sprinkles, optional
- Preheat the oven to 180C/350F and line a 12 hole cupcake tin.
- Place the margarine, sugar and lemon zest into a large bowl, or the bowl of your stand mixer and beat on med-high speed until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla, scraping the sides of the bowl as necessary, mix until well incorporated, about 1 minute on med-high speed.
- Add in flour, baking powder and milk and mix on med-high until you have a smooth, well combined batter.
- Place 1tbsp of batter into each cupcake liner, then put ½tbsp of passion fruit coulis on top of the batter in the liners.
- Then, place another 1tbsp of cake batter over the coulis, to make sure it's covered.
- Place in the oven for 18-22 minutes, until rise, golden and an inserted skewer into the centre comes out clean. (Of course, you may end up with a little coulis on your skewer, but it's easy to distinguish between that and raw batter, the coulis will be wet, shiny and yellow).
- Once baked, remove from tin immediately and transfer to a wire rack to cool completely. (Yes, they're hot, but this stops the liners peeling away from the cupcakes).
- Once chilled, make the frosting: place butter, 2 and ½ cups of icing sugar and lemon zest into a large bowl/the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in 2tbsp passion fruit coulis and mix until well combined. If frosting is still a little runny, add in up to an extra ½ cup icing sugar.
- Once you have the correct consistency, place frosting into a piping bag, with a large open star nozzle and pipe a swirl onto each cupcake. Alternatively, you can spoon frosting onto cupcakes and smooth over.
- Drizzle a little extra coulis onto each cupcakes and top with sprinkles, if desired.
- Cupcakes will keep in an air tight container, in the fridge, for 3 days. Take out from fridge 30 minutes before serving.