HomeFood & drinkPassionfruit and Coconut Meringue Cupcakes

Passionfruit and Coconut Meringue Cupcakes

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 50 minutes
 
Ingredients (makes 12 cupcakes.) :


Method:

Preheat the oven to 180°C/160°C/gas mark 4. Line a 12-hole bun tin with fairy cake cases.

Start by creaming the butter and sugar together in a bowl until light and fluffy.

Whisk the eggs in a separate bowl, and gradually add to the butter and sugar mixture, beating well after each addition.

Sift over the flour and baking powder and add the vanilla extract and the milk. Fold all the ingredients together.

Next comes the slightly trickier part. Spoon the mixture evenly among each paper case trying not to spill everywhere!

Bake for around 30 minutes or until risen and golden.

Remove from the oven and cool on a wire rack.


Make the passionfruit curd by halving the passionfruit and scoop out the seeds and juice.

Measure into a bowl until you have around 175g. Put into a saucepan with the sugar, eggs, yolks and butter and place the pan over a very low heat.

Stir the mixture until the butter melts.

Continue to stir until the mixture thickens - this will take about 20 minutes. Be careful not to overheat otherwise the mixture will scramble - you do NOT want that to happen!

When the mixture has thickened pour into a plastic container to cool.

For the frosting, put the caster sugar, corn syrup and vanilla or coconut extract into a pan and heat gently to allow the sugar to dissolve.

As soon as the sugar has dissolved, put a sugar thermometer into the mixture and cook over a medium heat until the temperature reaches 160°C.

Whisk the egg whites in a metal bowl (or in the bowl of a freestanding electric mixer) until stiff.

Pour in the sugar syrup, whisking all the time.

Place over a pan of simmering water, making sure the base doesn’t touch the water, and continue to whisk until the mixture is thick, white and glossy and is completely cool. This will take about 7 minutes.

When ready to assemble the cupcakes scoop a hole out of the centre of each one, then spoon in a teaspoon of curd.

Spread a layer of frosting on top of each one. Now for the fun part - toast the frosting with a blowtorch until just golden then push a couple of shavings of coconut into each one and serve!
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Posh Birds.

User comments

 
another free recipe every day






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