A few months ago I signed up with a secret shopper agency and what an exciting experience it has been so far. Recently I was phoned up by the company to take up a last minute assignment in a shop that specialises in kitchenware! On top of a set fee I was to be paid, I could also buy anything in the shop which fell under a certain amount and will be fully reimbursed! Paid to shop and get free kitchen equipment on top of it? Sounds like a dream assignment don’t you think.
While in the shop it took a lot of willpower to be sensible and pick out something practical yet fun. I got myself a professional piping set, something I have been eyeing for a few months, and a packet of passion fruit pulp only because I’ve been having intense cravings for passion fruit recently!
Yay new toys! :DSo me being me, I needed to test out my new toys as soon as I got home.
I knew cupcakes had to be made and that the passionfruit pulp needed to be tested out as well, so lo and behold, Passionfruit cupcakes with Chocolate Frosting came to mind! I have to admit this combination of flavours has been playing on my mind since reading about Pierre Herme’s Mogador macarons!
Passion fruit Cupcakes
Makes 9-10 cupcakes
Ingredients
30g butter, softened
110g castor sugar
2 eggs
150g self raising flour
60ml passionfruit pulp
1 tsp vanilla extract
Method
- Pre-heat the oven to 180’C and line the muffin pan. Beat butter and sugar until combined and fluffy. Add the eggs and flour and beat until the mixture turns pale.
- Stir in the vanilla extract and passion fruit pulp. The passion fruit seeds give a nice crunchy texture to the cake.
- Fill each muffin liner up to two-thirds with cake batter and bake for 15-18 minutes.
Chocolate Frosting
Adapted from The Curvy Carrot
Ingredients
*I used one thirds of the original ingredients as the cake batter only yielded 10 cupcakes
75g milk chocolate + 75g dark chocolate
20g cocoa powder
2 tablespoons hot water
110g butter
20g icing sugar
Pinch of salt
Method
There are three parts that make the frosting.
- First melt the dark and milk chocolate using the bain-marie technique, or if you are lucky enough to own a microwave, whizz it in for a few seconds just until the chocolate starts to melt. Set aside and let it cool.
- Next, combine the cocoa and boiling water in a bowl to form a chocolate paste. Once the melted chocolate has cooled, beat the butter, icing sugar and salt on a medium heat until pale and fluffy. Reduce speed and add the melted chocolate. Finally mix in the chocolate paste until combined.
- Pipe on to cupcakes. The glossy texture of the frosting gives the cupcakes a professional look!