Saturday, October 24, 2009

Passionfruit Cupcakes with White Chocolate and Passionfruit Ganache

 I made these cupcakes as part of a birthday surprise for a friend and a nice morning tea snack.

You'll need approx. 5 passionfruits for this recipe.


Passionfruit Cakes (Yields 8)
30g butter, softened
½ cup caster sugar, sifted
2 eggs
1 cup self-raising flour, sifted
¼ cup passionfruit pulp, strained

White Chocolate & Passionfruit Ganache
90mL thickened cream
180g white chocolate, broken into small pieces
1 tbs passionfruit pulp, strained
Sugar flowers, to decorate 


Preheat oven to 180°C. Beat butter with electric mixer until soft and fluffy, add eggs and beat until pale. Stir in sifted sugar and flour and beat until the mixture is light and fluffy. Stir in passionfruit pulp. Spoon mixture into cupcake liners resting in muffin moulds until 2/3 full. Bake for 20 minutes, or until a skewer comes out clean. Turn cakes onto wire rack to cool. Top with ganache or other frosting and sugar flower. Allow to set.

To make ganache:
Warm cream and pulp in a saucepan over low heat, then stir in chocolate pieces until melted. Leave to cool, then refrigerate for at least 30mins - 1 hour. This allows the ganache to thicken, ready to be piped or spread over cupcakes.

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