Name: Passionfruit and coconut cream cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 161.25 gm caster sugar; 126.25 gm coconut cream; 125g butter, melted; 2 passionfruit (see note); 2 eggs, lightly beaten; Extra passionfruit pulp, to decorate; 125g butter, softened; 262.50 gm icing sugar mixture; 40.40 gm coconut cream

Passionfruit and coconut cream cupcakes

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate your cupcakes with a tangy passionfruit drizzle.

Ingredients:

300.00 gm self-raising flour
126.25 gm coconut cream
125g butter, melted
2 passionfruit (see note)
2 eggs, lightly beaten
Extra passionfruit pulp, to decorate
125g butter, softened
262.50 gm icing sugar mixture
40.40 gm coconut cream

Instructions:

Preheat your oven to 180C/160C fan-forced and line a 12-hole muffin pan with paper cases that each hold 1/3 cup.
In a bowl, mix together flour and sugar. Then, add coconut cream, butter, passionfruit pulp, and eggs. Ensure everything is well combined. Divide the mixture evenly into paper cases.
Bake for 20 to 25 minutes until golden and a skewer inserted comes out clean. Let cool in the pan for 3 minutes before transferring to a wire rack to cool completely.
For the Coconut buttercream: - With an electric mixer, whip the butter until it's fluffy and light. - Slowly mix in the icing sugar until well blended. - Add the coconut cream and mix until just combined. - Spread onto cupcakes and serve with a drizzle of extra passionfruit pulp.

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