Passion Fruit and Poppy Seed Cupcakes - Historias del Ciervo by Julian Angel
post-template-default,single,single-post,postid-4446,single-format-standard,bridge-core-2.7.6,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-26.1,qode-theme-bridge,qode_header_in_grid,wpb-js-composer js-comp-ver-6.6.0,vc_responsive

Passion Fruit and Poppy Seed Cupcakes

A perfect mix between acid and sweet. 

Passion Fruit and Poppy Seed Cupcakes

{ 6 cupcakes }

  • 90 g Cake flour
  • 80 g Sugar
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 35 g Vegetable oil
  • 45 g Passion Fruit Puree or juice
  • 25 g Milk
  • 2 Egg Yolks
  • 35 g Unsalted butter
  • 1 tsp Poppy Seeds
  1. Preheat oven to 350°F / 175°C.
  2. In a medium bowl, whisk egg yolks, passion fruit puree or juice, milk and vegetable oil  just until lightly combined.
  3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and 1/3 of the egg-passion fruit mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
  4. Starting on medium-low speed, gradually add the remaining wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
  5. Pour in poppy seeds and mix gently using a spatula.
  6. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way.
  7. Bake for 17 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

Passion Fruit Cream

{ 1 cup }

  • 100 g Passion Fruit Puree or juice
  • 70 g Powdered sugar
  • 2 Eggs
  • 70 g Unsalted butter
  1. Mix passion fruit puree or juice, eggs and powdered sugar in a saucepan and cook until it reaches 80C/175F or until thick, remove from the heat inmediately. Whisk constantly. Sift the mix through a small sieve.
  2. Add butter slowly and mix gently until combined.
  3. Cover with plastic film and keep refrigerated.

Swiss Meringue

  • 70 g Egg whites ( Whites of about 2 eggs )
  • 120 g Sugar
  • Purple Violet gel food Coloring ( Optional )
  1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
  2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
  3. Add some drops of food coloring and whip until combined.

Passion Fruit Glaze

  • 50 g Passion fruit puree or juice
  • 50 g Sugar
  1. Mix both ingredients in a saucepan in low heat until sugar dissolves competely. Whisk constantl and let it boil for 1 minute.

Decorating the cupcakes

  1. Make a little hole in the center of each cupcake using a round tip and fill it with the cooled passion fruit cream.
  2. Pour the buttercream into a piping bag adapted with a round piping tip.
  3. Squeeze the air out of the piping bag. Pipe on each cupcake. Start at the center of the cupcake, squeezing and working in toward the center.
  4. Pour in some glazé using a teaspoon.
  5. Use some poppy seeds to decorate on top.


Translate »