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.
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.
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.
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 and Passionfruit Cupcakes
- 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
- 60 g unsalted butter
- 75 g icing sugar
- ½ passionfruit
- 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.
- 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.