CHOCOLATE AND PASSION FRUIT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPACKES
  • 1 3⁄4 cups (230 g) (8.1oz) flour
  • 1 cup (70 g) (2.5oz) cacao
  • 1 cup (220 g) (7.8oz) sugar
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 tsp vanilla extract
  • 6.75 ounces (200 g) water
  • 1⁄2 cup (110 g) (3.9oz) sunflower oil
  • 1 ounce (30 g) 70 percent chocolate

    FOR THE DECORATION
  • 1⁄2 cup (100 g) (3.5oz) vegetable cream
  • 1⁄4 cup (50 g) (1.8oz) passion fruit juice or pulp
  • 5 ounces (146 g) 70 percent chocolate
  • 2⁄3 cup (150 g) (5.3oz) vegetable whipping cream
  • 1⁄2 cup (100 g) (3.5oz) water
  • 1⁄2 cup (100 g) (3.5oz) sugar
  • 1 lemon
  • NUTRITIONAL VALUES

    Calories: 432kcal
    Fat: 14.5g (4g S.Fat)
    Carbs: 28.9g
    Protein: 52.4g
    Sugar: 10.3g
    Sodium: 233mg

    METHOD

    Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). In a double boiler, melt the chocolate and combine it with the oil. Combine the water, chocolate mixture, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with this batter.

    Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.

    Cut the lemon peel into thin strips to make the decoration. Bring the water and sugar to a boil, then add the lemon strips and leave to crystallise for 20 minutes over low heat. Remove from the heat and set aside to cool to room temperature. 1/2 cup (100 g) cream with passion fruit, boiled Pour the chocolate over the cream and fruit mixture in a bowl. To make a smooth ganache, whisk all the ingredients together. Whip and combine 2/3 cup (150 g) whipping cream with the ganache until it resembles mousse. Mousse and candied lemon strips should be used to decorate each cupcake.
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