Passion fruit Cupcakes

I have never worked with passionfruit before, and I wanted to try something new that was not too complicated.

Passion fruit Cupcakes

This recipe also comes from the Great British Bake Off. I have not modified the recipe at all, but I did not make the syrup as I made cupcakes instead of a layer cake. And also who in the hell wants to buy 23 passion fruits? Everything else remains the same. The original recipe can be found here: https://thegreatbritishbakeoff.co.uk/magical-landscape-passionfruit-cake/

Ingredients:

Cupcakes:

8 passion fruits

4 eggs

200g baking margarine

200g golden caster sugar

I bought golden caster sugar specifically for this cake

1 tsp vanilla bean paste

200g self raising flour

Passion fruit Curd:

6 passion fruits

1 egg

1 egg yolk

75g caster sugar

1 tsp cornflour

50g butter

Icing:

150g mascarpone

400g can of coconut milk, refrigerated

1 Tbsp caster sugar

300ml double cream

Instructions:

Cupcakes:

This made 10 cupcakes in the big fancy cupcake cups I got, which didn't fit in my muffin tin. It will probably make 10-12 normal sized cupcakes.

Preheat the oven to 180˚C/350˚F

Halve the passion fruits, scoop seeds into a sieve over a bowl, press out juice, discard seeds

This did not yield much juice initially, but I got a lot more out by pressing and stirring

Beat together the sugar and margarine until creamy

Add eggs one at a time beating well after each addition until smooth

Beat in 5 Tbsp of the passion fruit juice and the vanilla paste until fully combined

Beat in c. 1/3 of the flour, then fold in the rest until just combined

These pictures show the batter with the juice, with 1/3 of the flour and the finished batter

Fill the cupcake cups and bake for around 20 minutes or until they pass the toothpick test

When filled this amount these rose to the perfect level for icing

Let cool completely

Passion fruit Curd

Once again, half the passion fruits and press the seeds into a sieve capturing the juice

Whisk together the egg, egg yolk, sugar and cornflour until smooth

In small saucepan, melt the butter

Add the egg mixture and passion fruit juice, and whisk over medium heat until thick

This will thicken very quickly after a few minutes

Refrigerate until cooled

Icing:

In a stand mixer with the whisk attachment, beat together the mascarpone, cream, sugar, and 75g of the thick coconut cream at the top of the can of coconut milk

That's literally it, it thickens very quickly so keep watch

Assembly:

Cut a small section out of the top of each cupcake and fill it with a small amount of custard

Make sure to eat all the cores for quality assurance

Don't fill too high!

Cover in a thick layer of icing

If any of the curd comes up and mixes with the icing just put more icing over it