February 4, 2014
Passion fruit is one of my favourite fruits and I think always tastes amazing in deserts, so I thought I would experiment by putting them into a cupcake. I used a basic cupcake recipe and scooped out the passionfruit pulp as well as using the juice. I then made a coconut buttercream icing to give it that extra exotic feel.
Ingredients
3 Passion Fruit
1 Egg
4 oz caster sugar
4 oz Butter
4 oz Self raising flour
1 tsp Vanilla essence
Icing Sugar
desiccated coconut
Method
1. Cream together the butter and sugar in a large mixing bowl
2. Slice the passion fruits in half and scoop out the insides.
3. Add the passion fruit pulp and juice to the mixture along with the vanilla essence.
4. Mix in the flour and baking powder.
5. Bake until brown in the oven at 180 C
6. For the icing beat the butter until creamy, then add the icing sugar and coconut.
7. Once the cupcakes have cooled, spread the icing onto the cakes.
You may not wish to have the seeds in your cakes, if so put the pulp into a strainer so that you still get all of the lovely flavour. Personally I like it as it adds an interesting texture to the bite.
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June 14, 2011
Makes 3 dozen pieces
6oz desiccated coconut
4 rounded tablespoons sweetened condensed milk
12oz icing sugar, sieved
few drops cochineal colouring
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February 13, 2011
To celebrate the season of love I decided to get my bake on and make some very pink cakes. Not that I need an excuse to use pink icing. I made two different types of cake and in this post I will tell you about the first.
Chocolate chip and Coconut Love heart cakes.
For the Cake:
125g/ 4oz caster sugar
125g/ 4oz self-raising flour
125g/ 4oz unsalted butter
2 free range eggs
Vanilla Essence
Chocolate Chips
Desiccated coconut
For the icing:
500g/ 1lb 1 1/4oz icing sugar
160g/ 5 1/4oz butter
Vanilla Essence
50ml/ 1 3/4oz milk
pink food colouring
Love hearts
1. Beat together the butter and sugar until creamy.
2. Beat in the eggs.
3. Gradually fold in the flour, vanilla essence, chocolate chips and coconut.
4. Divide into the cake cases.
5. Bake at 180C/350F/Gas 4 in a pre-heated over for approx 20 mins.
6. Take out and leave to cool.
7. Cream the icing sugar and butter together until light and fluffy. Add in the vanilla essence and food colouring. Gradually whisk in enough milk to form a smooth paste.
8. Spoon the icing into a piping bag and pipe the icing over the cake. Decorate with Love hearts.
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Abandon Spoon! 