recipes
Passionfruit & White Chocolate Cupcakes
makes 24
60 min prep
if you liked this recipe, try...
ingredients
250g butter, softened |
featured products
instructions
step 1
Using an electric mixer, cream butter and caster sugar until light and fluffy, gradually beat in eggs one at a time, beating well after each addition.
step 2
Add half the sifted self-raising flour and 1 can of John West Passionfruit and beat on a low speed until just mixed. Add remaining flour and milk and beat once again on a low speed until well mixed.
step 3
Using a wooden spoon fold the chopped white chocolate and remaining can of John West Passionfruit through the passionfruit cake mixture.
step 4
Place cup cake papers into pan. Measure 1/3 cupfuls of the mixture making sure to level off any excess with a knife and spoon measured mixture into prepared paper lined muffin pans. Bake in preheated oven at 190°C for 25-30 minutes. When cooked, allow to stand in pans for 10 minutes before removing to a wire rack to cool.
step 5
Using a small bread and butter knife generously spread each cupcake with icing creme. Decorate half the cakes with a butterfly, a small icing flower and 3 silver cachous. Finish remaining cakes with a large icing flower and approximately 10 silver cachous.
Icing Creme
125g butter
180g packet white chocolate
¼ cup milk
2½ cups pure icing sugar
1 small drop red food colour
6-7 drops yellow food colour
Place butter, white chocolate and milk into a medium saucepan and gently melt over a low heat, stirring continually (do not boil). Cool to room temperature then refrigerate until thick but not set, approximately 25 minutes. Beat icing with an electric beater, adding red colour first then gradually adding one drop of yellow colouring at a time and beating after each addition (this way you can see the colour depth and decide if another drop is needed). The icing should be a light, creamy, pale lemony passionfruit colour.
recipe tip
The cakes can be made up to 3 days ahead and stored in an airtight container in a cool place.
Ice and decorate the cakes the day before the wedding.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1810kJ (431Cal) | 1580kJ (378Cal) |
| Protein | 4.9g | 4.3g |
| Fat - Total | 21.8g | 19.1g |
| - Saturated | 13.7g | 12.0g |
| Carbohydrate | 54.1g | 47.4g |
| - Sugars | 40.9g | 35.8g |
| Dietary Fibre | 1.1g | 1.0g |
| Sodium | 269mg | 236mg |
| Potassium | 146mg | 128mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Passionfruit & White Chocolate Cupcakes
Passionfruit & White Chocolate Cupcakes
ingredients
250g butter, softened
1½ cups caster sugar
4 eggs
3 cups self-raising flour, sifted
2 x 170g cans John West Passionfruit Pulp in Syrup
¾ cup milk
2 x 180g packets white chocolate
2 x 12 - ½ cup size oval muffin or friand pans
24 oval muffin cupcake papers
instructions
step 1
Using an electric mixer, cream butter and caster sugar until light and fluffy, gradually beat in eggs one at a time, beating well after each addition.
step 2
Add half the sifted self-raising flour and 1 can of John West Passionfruit and beat on a low speed until just mixed. Add remaining flour and milk and beat once again on a low speed until well mixed.
step 3
Using a wooden spoon fold the chopped white chocolate and remaining can of John West Passionfruit through the passionfruit cake mixture.
step 4
Place cup cake papers into pan. Measure 1/3 cupfuls of the mixture making sure to level off any excess with a knife and spoon measured mixture into prepared paper lined muffin pans. Bake in preheated oven at 190°C for 25-30 minutes. When cooked, allow to stand in pans for 10 minutes before removing to a wire rack to cool.
step 5
Using a small bread and butter knife generously spread each cupcake with icing creme. Decorate half the cakes with a butterfly, a small icing flower and 3 silver cachous. Finish remaining cakes with a large icing flower and approximately 10 silver cachous.
Icing Creme
125g butter
180g packet white chocolate
¼ cup milk
2½ cups pure icing sugar
1 small drop red food colour
6-7 drops yellow food colour
Place butter, white chocolate and milk into a medium saucepan and gently melt over a low heat, stirring continually (do not boil). Cool to room temperature then refrigerate until thick but not set, approximately 25 minutes. Beat icing with an electric beater, adding red colour first then gradually adding one drop of yellow colouring at a time and beating after each addition (this way you can see the colour depth and decide if another drop is needed). The icing should be a light, creamy, pale lemony passionfruit colour.
makes 24 60 min prep recipe tip
The cakes can be made up to 3 days ahead and stored in an airtight container in a cool place.
Ice and decorate the cakes the day before the wedding.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au