coconut cupcakes with passionfruit cream cheese icing
As you know I'm a Claire Saffitz fan and a subscriber to her Youtube channel. A few weeks ago she adapted her coconut layer cake recipe from Dessert Person into a cupcake recipe. I had everything in the cupboard that I needed so I whipped up a batch of coconut cupcakes. As passionfruit goes so well with coconut I decided to top the cupcakes with some passionfruit flavoured cream cheese icing.
I decided to halve the original recipe and managed to make 10 cupcakes from the batter. If you'd like to make 12 cupcakes you'll need to increase the batter recipe by 50% but you should have enough icing and coconut for 12 cupcakes.
Here's the recipe for you. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Spoon ¼ cup of the batter into one of the cupcake liners – you should be able to make 10 cupcakes. Place in the preheated oven and bake for 20-25 minutes until risen and golden brown. Remove the tray to a wire cooling rack and allow to completely cool before decorating.
Top each cupcake with 1-2 tbs of the icing then sprinkle over some toasted coconut threads. Allow the icing to set before serving. Keep the decorated cupcakes in an airtight container and serve at room temperature.
I rarely make cupcakes but as these were so light, fluffy and delicious, I might have to change my ways.
Coconut Cupcakes with passionfruit cream cheese icing – adapted from Claire Saffitz Dessert Person.
Ingredients
165g plain flour
15g cornflour
1½ tsp baking powder
pinch salt
114g unsalted butter, at room temperature
20g olive oil or virgin coconut oil, at room temperature
175g caster sugar
1 tsp vanilla extract
2 eggs, at room temperature
½ cup unsweetened full-fat coconut milk, well shaken
Icing
30g unsalted butter at room temperature
60g cream cheese, at room temperature
Pinch salt
150g sifted icing sugar
2 tsp passionfruit pulp
To finish
2 tbs toasted shredded coconut
Method
Preheat the oven to 180⁰C, conventional. Line a 12 cup muffin tin with paper liners then set to one side.
Sift the dry ingredients into a small bowl and set to one side. Combine the butter, oil, sugar and vanilla extract in the bowl of a stand mixer and mix on low speed for 5 minutes until the mixture is light and fluffy. Add the eggs one at a time and mix until well incorporated. Add the dry ingredients to the bowl in the thirds, alternating with the coconut milk until you have a nice smooth batter.
165g plain flour
15g cornflour
1½ tsp baking powder
pinch salt
114g unsalted butter, at room temperature
20g olive oil or virgin coconut oil, at room temperature
175g caster sugar
1 tsp vanilla extract
2 eggs, at room temperature
½ cup unsweetened full-fat coconut milk, well shaken
Icing
30g unsalted butter at room temperature
60g cream cheese, at room temperature
Pinch salt
150g sifted icing sugar
2 tsp passionfruit pulp
To finish
2 tbs toasted shredded coconut
Method
Preheat the oven to 180⁰C, conventional. Line a 12 cup muffin tin with paper liners then set to one side.
Sift the dry ingredients into a small bowl and set to one side. Combine the butter, oil, sugar and vanilla extract in the bowl of a stand mixer and mix on low speed for 5 minutes until the mixture is light and fluffy. Add the eggs one at a time and mix until well incorporated. Add the dry ingredients to the bowl in the thirds, alternating with the coconut milk until you have a nice smooth batter.
Spoon ¼ cup of the batter into one of the cupcake liners – you should be able to make 10 cupcakes. Place in the preheated oven and bake for 20-25 minutes until risen and golden brown. Remove the tray to a wire cooling rack and allow to completely cool before decorating.
Passionfruit cream cheese icing
Combine the butter, cream cheese, salt and icing sugar in a small bowl. Using a hand mixer, beat the mixture for a few minutes until you form a light and fluffy icing. Using a spoon or spatula, gently stir in the passionfruit pulp, trying to maintain some of the whole pulp.
Combine the butter, cream cheese, salt and icing sugar in a small bowl. Using a hand mixer, beat the mixture for a few minutes until you form a light and fluffy icing. Using a spoon or spatula, gently stir in the passionfruit pulp, trying to maintain some of the whole pulp.
Top each cupcake with 1-2 tbs of the icing then sprinkle over some toasted coconut threads. Allow the icing to set before serving. Keep the decorated cupcakes in an airtight container and serve at room temperature.
I rarely make cupcakes but as these were so light, fluffy and delicious, I might have to change my ways.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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