After spotting a passion fruit cake in our local coffee shop, I had a sudden craving for what South Africans refer to as “granadilla” flavoured confectionery. In the end I made these cupcakes (adapted from Anne’s Kitchen) and fed them to my friends and husband, who described them as “like a stodgy yoghurt”. Apparently a compliment. Either way, I found them to be very light and moist and not stodgy at all so have a go and let me know what you think.
Granadilla passion cupcakes
For the cupcakes:
185g unsalted butter, softened
1 teaspoon vanilla extract
125g full fat cream cheese
2 passion fruits
3 teaspoons baking powder
A pinch of salt
For the icing:
250g icing sugar
100g full fat cream cheese
50g unsalted butter
3 passion fruits
Preheat the oven to 180 C (170 C for a fan oven). Line two small or one large 12 hole muffin tin with paper cupcake holders.
Bear together the butter, sugar and vanilla extract with an electric mixer until light and fluffy. This will take a good few minutes. Make sure you scrape down the bowl regularly during this step and throughout. Add the eggs one at a time and beat after each addition. Add the pulp from the passion fruit (you can use tinned if you can’t get fresh but my local Sainsburys had fresh passion fruits so it shouldn’t be too hard) and the cream cheese and beat until smooth.
In a separate bowl mix together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternating with the milk. Beat until smooth but do not over mix.
Distribute the batter evenly between the cupcake holders. If you are making 12 large cupcakes, bake for 20 minutes. If you are making 20 – 24 smaller cupcakes, bake for 12 minutes. Or in both cases, until a toothpick inserted into the centre of the cake comes out clean. Allow the cakes to cool in the tin for a couple of minutes and then transfer to a cooling rack. Don’t be alarmed if they sink a little in the middle, this is normal for a cream cheese batter and the dip will be full of delicious, delicious icing!
While the cupcakes are baking, make the icing. Beat together the cream cheese and butter until smooth. Then add the icing sugar a little at a time. The minute it starts to look like it’s going runny, stop adding sugar. Don’t worry if you haven’t added all the sugar. Beat until smooth and then stir in the pulp of one and a half of the remaining passion fruits. Put in the fridge until the cupcakes are completely cool.
Top each cooled cupcake with cream cheese icing and then drizzle with a little of the remaining pulp.
Eat and enjoy… not stodgy at all!
Makes 12 large to 20 – 24 small cupcakes