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Coconut Cupcakes with Passion Fruit Curd
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Let’s bring a little sunshine to our lives with these little gems that are these coconut cupcakes with passion fruit curd, shall we? It’s the yellow color I guess, it simply screams joy.
While many of you are cuddled under a blanket, here we can be found in one of three places: inside a pool, under the a/c or melting in the street. So hot, my oven hasn’t been used in weeks. Unbelievable. And I call myself a baker with a food blog. Ha.
So we’re talking coconut cupcakes with passion fruit curd today, and the mandatory cream cheese frosting, at least for me, because it’s so easy to make, and tastes so good! I’m not a frosting person – or a cupcake one for that matter – but if you look at the birthday carrot cake there’s a ton of it. Or topping these sweeties too. Yeah, cream cheese frosting is the king of frostingland.
There’s a superb coconut batter, a passion fruit lemon curd center, and a creamy frosting with toasted coconut. And each part of this recipe can be made in advance. Yay.
And believe what I say, because I’m not into cupcakes, at all. So they must be good. That good.
That’s all folks, all good stuff.
Prep 30 mins
Cook 20 mins
Inactive 60 mins
Total 1 hour, 50 mins
Yield 12 cupcakes
For the passion fruit puree, scoop the pulp into a bowl and mash it with a fork, to dissolve as many large pieces as you can. It will be chunky and with seeds.
If you want the smooth puree, strain it and then pick out the seeds to use later. Or not. Whatever you like. To toast the coconut, put it in a 325º oven for about 5 minutes. Careful not to burn it!
Ingredients
For the coconut cupcakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Large pinch of salt
- ¾ cup unsalted butter, room tº
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1/2 a lemon
- 1 cup shredded unsweetened coconut
- ¾ cup buttermilk or coconut milk
- Coconut scales, toasted, to decorate
For the passion fruit curd:
- 3 egg yolks
- ¾ cup passion fruit puree
- ¼ cup lemon juice
- Scant ½ cup unsalted butter
- ¼ cup sugar
For the cream cheese frosting:
- 1/3 cup cream cheese, room tº
- 3 Tbs unsalted butter, room tº
- 1 to 1 ½ cups confectioners’ sugar, or as needed
Instructions
For the passion fruit curd:
- In a bowl, beat yolks and sugar for 1 minute. Add passion fruit and reserve.
- Melt butter in a medium saucepan over low heat. Before it boils, add yolk mixture and cook over medium/low heat, stirring constantly, until the mix thickens, but without letting it boil.
- Pour into sterilized jars if you plan to keep it for a few weeks, and not use it within the next 5 days.
- Keep refrigerated.
For the coconut cupcakes:
- Preheat oven to 350ºF. Fill a muffin tin with 12 paper liners.
- Sift flour, baking powder and salt.
- In a large bowl, beat butter for 1 minute. Gradually add sugar, beating constantly at medium/high speed.
- Add eggs, one at a time, beating well after each one. Add coconut and vanilla and mix to combine.
- Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Don’t over mix at this point, or the cupcakes will be tough.
- Fill liners to ¾ of their capacity, and bake for about 25 minutes, until golden, springy to the touch and a tester comes out clean.
- Let cool completely on a wire rack.
- Scoop a small teaspoon from each cupcake. Fill with the curd carefully.
- Pipe or spoon the frosting on top and top with toasted coconut to decorate.
For the cream cheese frosting:
- Beat cream cheese and butter until very smooth.
- Add sugar, gradually, until you have a thick batter that can be piped.
- Keep covered, in the fridge.
cupcakes adapted from Barefoot Contessa Cookbook, by Ina Garten curd adapted from How to be a Domestic Goddess, by Nigella Lawson
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Source: https://vintagekitchennotes.com/2018/03/coconut-cupcakes-passion-fruit-curd.html
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