Chelsea

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Passionfruit and Toasted Coconut Cupcakes

By Chelsea Sugar
Passionfruit and Toasted Coconut Cupcakes
24 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 25 mins
  • Cooking time 20 mins
  • Serves
    24
Ingredients

    190g butter
    115g white chocolate
    280g Chelsea Caster Sugar
    220ml milk
    seeds and pulp of 1 passionfruit
    1 tsp vanilla paste
    2 size 6 eggs, lightly beaten
    125g plain flour
    80g self-raising flour
    50g shredded coconut, lightly toasted

    Icing:
    100g butter, softened
    110g cream cheese, softened
    200g Chelsea Icing Sugar
    zest of 1 lemon
    seeds and pulp of 1 passionfruit

    Topping:
    100g shredded coconut, lightly toasted
    seeds and pulp of 2 passionfruit

Method

    Preheat oven to 150°C. Line two 12-hole cupcake or standard muffin trays with paper cupcake cases and set aside.

    Place butter, chocolate, sugar and milk into a heatproof bowl and set over a saucepan of gently boiling water – do not let the bowl touch the water. Stir until combined and sugar and chocolate have melted. Remove from the heat and leave to cool for 10-15 minutes. Add passionfruit seeds and pulp, vanilla paste and eggs and stir to incorporate.

    In a separate bowl, sift together both types of flour, then add toasted coconut. Using a wooden spoon, stir the flour mixture into the liquid mixture until it is evenly combined.

    Fill each paper cupcake case up to two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes. Remove from the oven and leave to cool completely.

    While cupcakes are cooling, prepare the icing. Place butter and cream cheese into an electric mixer and beat until fluffy. Add icing sugar, lemon zest and passionfruit seeds and pulp and continue to beat until fluffy.

    Using a small palette knife, make a mound of icing on the top of each cooled cupcake, then use the tip of the knife to make a crater at the top of the icing mounds. Coat the outside of the icing mounds with toasted coconut, then spoon a small amount of passionfruit seeds and pulp into each crater.

    Reproduced with permission from Baked by Dean Brettschneider. 

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Reviews

Average Rating
4.53
(3 reviews)


I have been searching for a while for a very dense, moist and moreish cupcake. This is the best I have found so far .. in fact my search is now over. Gone are they days of dry, uninspiring cupcakes! These lend themselves to any flavouring. I just made them with pineapple coconut icing laced with Malibu .. A pina colada version of the above!

Love this recipe, so moist, rich and flavoursome.
I made it for a party and everyone loved them.
Definitely will bake them again.

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Lovely loved it

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