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Passionfruit and White Chocolate Oval Cupcakes
For your special day try our scrumptious cupcake recipe which is rich and decadent but very easy to make. Finish with icing crème which we have tinted a pale lemony passionfruit colour. Decorate the cakes as shown with our easy yet stylish decorations which are available from specialty icing shops.
MAKES 24
PREPARATION 1 hour includes decorating time.
COOKING TIME 25 -30 minutes
INGREDIENTS
250g butter, softened
1 ½ cups caster sugar
4 eggs
3 cups self-raising flour, sifted
2 x 170g cans John West Passionfruit
¾ cup milk
2 x 180g packets white chocolate
2 x 12 -1/2 cup size oval muffin or friand pans
24 oval muffin cupcake papers
| > | Passionfruit and White Chocolate Oval Cupcake Step By Step |
Icing Crème
125g butter
180g packet white chocolate
¼ cup milk
2 ½ 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.)
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.
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