PASSION FRUIT CUPCAKES
SERVES 12 CUCPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup (200 g) (7.1oz) passion fruit juice
1 tsp vanilla extract
2⁄3 cup (130 g) (4.6oz) sunflower oil
1 lemon
FOR THE CREAM
10 cups (600 g) (21oz) white chocolate whipped cream
3 tbsp (45 g) (1.6oz) Seagram’s gin
FOR THE DECORATION
White chocolate cream and gin
3 pieces of passion fruit
NUTRITIONAL VALUES
Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the passion fruit juice, vanilla extract, grated lemon peel, and oil in a mixing bowl. Whip the mixture with a wire whisk.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Whip the whipping cream, then add the gin and stir with a spatula in circular motions to prevent the cream from losing its bubbles.
Cupcakes should be decorated with cream and passion fruit pulp.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Whip the whipping cream, then add the gin and stir with a spatula in circular motions to prevent the cream from losing its bubbles.
Cupcakes should be decorated with cream and passion fruit pulp.
