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White Chocolate and Passionfruit Cupcakes

White Chocolate & Passionfruit Cupcakes

Cupcakes | 3rd April 2010 | By

A light and delicious sponge flavoured with passionfruit. Forget the topping shown in the photos, the one in the recipe works beautifully. So next time you have a party, why not try these white chocolate and passionfruit cupcakes?

We’ve been out and about so much recently, I don’t know if I’m coming or going. Easter is usually a busy time for us as we try to catch up with both friends and gardening.

This year we took my mother out for the day to the Garden House in Devon, which is one of our favourite gardens. It was the first time we’d seen it in early Spring. Summer is a better time for taking photographs, but it was lovely all the same.

The Bridge at The Garden House

On Sunday, I hosted an Easter Tea for ten and the following day we set out on our annual eleven mile Easter walk. The size of the group varies, but there were six of us this year.
Luckily, as I’d baked so much for the big Easter tea, there were plenty of Easter biscuits left over for the trek. The walk was really enjoyable, as it usually is and the countryside was ablaze with daffodils and primroses.

Primrose from Looe Walk 2010

CT and I then spent a lovely few days away at Dartington Hall relaxing, eating too much and catching up with friends. Each of these deserves a full post of its own, especially as chocolate cakes and or puddings were consumed at various locations. But we stupidly forgot to take our camera away with us and a post without pictures is not worth writing.

I’m away to Edinburgh for a work conference next week so I have the joy of two nine hour train journeys to look forward to. Edinburgh is one of my favourite cities, but I can’t say the getting there is much fun.

Now we’re just off to spend the day digging in our plot.

White Chocolate and Passionfruit Cupcakes

Inspired by Chele’s recipe for passionfruit & white chocolate muffins over at the Chocolate Teapot, I immediately wanted to use this great sounding combination of flavours. I was unable to do so for quite a while as I couldn’t find any passionfruit. Chele gave me a good tip and bingo, I found some. Last weekend we went off to visit friends “down west” as we say in my part of Cornwall. Of course, I wanted to take cake and this was an ideal opportunity to make use of the recently acquired passionfruit.

White Chocolate Passionfruit Cupcakes

The passionfruit sponge was a total success . It was well formed, light and delicious. But I was sadly let down by the curdling of the buttercream. Note to self, don’t add yoghurt to icing again. It tasted lovely, but looked more like badly cooked scrambled eggs rather than the crowning glory. I’ve left the yoghurt out of the recipe, so you shouldn’t have this problem.

The flavour of the passionfruit came out in both, however, and these were a real joy to eat. Luckily I have very forgiving friends.

As the white chocolate and passionfruit cupcakes were so popular, I made them again for my Easter tea. Only this time I did it differently and managed not to curdle it – hoorah!

Easter Tea for Twelve

So, the Easter tea. In brief, I made a Simnel Cake, Easter biscuits, some more of the white chocolate and passionfruit cupcakes, as they were such a winner. One lot of cupcakes, didn’t somehow seem enough though, so I also made a batch with dark chocolate and peppermint.

My rye sourdough bread formed the main part of the first course where I made open sandwiches of a) egg mayonnaise and b) guacamole. I also made some lovely cheese scones using yoghurt as the main binding ingredient.

Unfortunately I didn’t get my photography act together in time. People started arriving before I could take a picture of the Easter table and all the goodies there on – hey ho!

White Chocolate and Passionfruit Cupcakes – The Recipe

White Chocolate & Passionfruit Cupcakes
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White Chocolate and Passionfruit Cupcakes

A light and delicious sponge made with white chocolate and flavoured with passionfruit. Covered with passionfruit buttercream.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Afternoon Tea, Picnics, Snack
Cuisine: British
Keyword: buttercream, cupcakes, passionfruit
Servings: 12 cupcakes
Calories: 296kcal

Ingredients

  • 125 g unsalted butter
  • 100 g white chocolate (I used the very vanillary Green & Black's)
  • 125 g golden caster sugar (I used vanilla sugar)
  • 1 tsp vanilla extract - if not using vanilla sugar
  • 2 large eggs
  • 100 g wholemeal flour
  • 50 g buckwheat flour
  • a scant tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 2 tbsp Greek yogurt (I used TOTAL 0% fat)
  • 2 ½   passionfruits

Passionfruit Buttercream

  • 60 g unsalted butter
  • 75 g icing sugar
  • ½ passionfruit

Instructions

  • Melt the butter with the white chocolate in a large pan over a low heat.
  • Take off the heat and stir in the sugar. I have a vanilla pod permanently sitting in a jar of sugar which I often use instead of vanilla extract).
  • Beat in the eggs
  • Sift in the dry ingredients and stir until everything is just mixed.
  • Stir in the Greek yogurt and the passionfruit pulp.
  • Line a cupcake tin with 12 cupcake cases and divide the batter between them.
  • Bake in a preheated oven at 180℃ (350℉, Gas 4) for twenty minutes until well risen and golden.
  • Turn out onto a wire rack to cool.

Passionfruit Buttercream

  • Sieve the icing sugar and cream it with the butter until it's light and fluffy.
  • Sieve the pulp from the ½ passionfruit and beat into the buttercream.
  • Spread over the cooled cakes and enjoy.

Notes

Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 296kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 50mg | Potassium: 166mg | Fiber: 4g | Sugar: 24g | Vitamin A: 695IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

16 Comments

  1. Sushma Mallya

    3rd April 2010 at 9:43 am

    Thats a lovely combo and cup cake looks beautiful & yummy

    Reply
  2. Foodycat

    3rd April 2010 at 12:34 pm

    Who wouldn’t be forgiving at the prospect of one of these cupcakes? They sound wonderful, curdled icing or no.

    Is there a chunk missing out of your recipe?

    Reply
  3. mangocheeks

    3rd April 2010 at 1:17 pm

    A delightful combination.

    Curdled icing or not – the flavour matters.

    Good to have friends who are both appreciative and forgiving.

    Reply
  4. Chele

    3rd April 2010 at 2:47 pm

    Yum! Yum! Yum! Guess what I’m going to be making this weekend lol. I sometimes have problems with the icing curdling on me when using passionfruit too – its a bit hit and miss though so I’m not 100% sure what the trick is. But curdled or not I wouldn’t mind you bringing these to visit me ;0)

    Reply
  5. Gina

    3rd April 2010 at 4:09 pm

    Hi,Nicette!

    Gina and Bernard (Gina writing), here–do you remember us? I’m writing from Senegal. Thanks to Angela, for letting me know about your blog, which is so interesting and fun to read.

    We hope you and yours are well. I look forward to checking out your blog more regularly.

    warm regards,
    Gina (and B)

    Reply
  6. Katie

    4th April 2010 at 6:21 am

    These look gorgeous! So tall and fluffy and I love the flavour combo

    Reply
  7. Choclette

    4th April 2010 at 7:28 pm

    Sushma – these were so good I made some more for today’s Easter Tea.

    Foodycat – urrh – well I had to try one of course!

    MangoCheeks – this is a great combination. I made another batch of these today and just used yogurt, icing sugar and passionfruit in the topping which worked much better.

    Thanks Chele – I made these again as they were so good but used a different topping this time around – no butter to curdle!

    Gina – what a lovely surprise. Of course I remember you – what a question! Hadn’t realised you were in Senegal now – hope it is going well. Thanks for kind comments about my blog – your fudge brownies featured in one of my earliest posts. http://choclogblog.blogspot.com/2009/03/ginas-fudge-brownies.html

    Thank you Katie

    Reply
  8. Margaret

    6th April 2010 at 7:12 am

    Lovely flavour combination, the Greek yogurt is wonderful in cakes. The cakes look lovely and I am a great fan of passionfruit.

    Reply
  9. The Caked Crusader

    6th April 2010 at 10:34 am

    Flavour is all. I like the size of these…even I might struggle with two (who am I kidding?)

    Reply
  10. Celia @ Fig Jam and Lime Cordial

    6th April 2010 at 9:41 pm

    Choclette, clever flavour pairing, passionfruit and white choc! Over here we can get icing sugar mixture, which has a little tapioca or cornflour in it – I wonder if that might have stopped your icing curdling? Sometimes when batters curdle, I find adding a little flour helps rescue it..

    Celia

    Reply
  11. Jacqueline

    8th April 2010 at 11:04 am

    That has happened to me before with frosting Choclette, but it still tastes good. I bet they were amazingly good.

    ps I posted your Chocolate & Lime Cheesecake Surprise, well a version of it. Boy, it was yummy. I hope you won’t be too annoyed, but I included your photo to let everyone see how good it looked.

    Love
    Jac

    Reply
  12. Anonymous

    8th April 2010 at 4:39 pm

    Hi

    I’m writing to you from ITV’s Britain’s Best Dish. I’ve just had a look at your blog, and you sound like you’d be great on the show.

    We’re currently searching for potential contestants for our upcoming series. In case you haven’t seen the show before Britain’s Best Dish is an annual competition hosted by ITV for amateur cooks. In it we look for Britain’s best starter, main course and dessert. The winner of the competition gets their hands on a £10,000 cash prize.

    We’ll be holding our regional auditions in May. As you are clearly a keen foodie you are just the sort of person we are looking for so if you are at all interested in taking part or know anyone who may be interested and haven’t already featured in the Best Dish studio finals, please email ASAP with your name, contact number, and where you’re from to bestdish@itv.com and we’ll be in touch soon.

    Thanks,

    Nicola

    Reply
  13. mangocheeks

    9th April 2010 at 10:31 pm

    Choclette,
    What a wonderful invitation to Britains Best Dish. I think its worth considering.

    PS please come by my blog, I am having a 555th blog post give-away and wondered if you’d be interested in entering. Come and have a look you may just be tempted by whats in the goodie bag.

    Have a wonderful weekend.

    Reply
  14. Choclette

    11th April 2010 at 7:27 pm

    Margaret – I think I’ve been won over by the Greek yogurt. I made a birthday cake today and had to put some in.

    Caked Crusader – two cupcakes do go down rather easily!

    Celia – thanks for tip. I made a 2nd batch of these and just used yogurt without the butter which worked much better.

    Jacqueline – your cheesecake looks great and I am only too happy for you to have included my photo – thank you.

    MangoCheeks – Appearing on TV has no appeal at all for me, but how about you – you are so inventive you’d do really well I’m sure? Thanks for letting me know about your 555 giveaway.

    Reply
  15. Jacqueline

    21st April 2010 at 9:00 pm

    I am like you Choclette, I always politely decline these invitations 🙂

    Reply
  16. Maya Russell

    31st July 2013 at 4:30 am

    Shame the topping curdled. Is there anyway round this?
    Passion fruit is my favourite fruit so thanks for the recipe.

    Reply

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