It’s National Cupcake Week! No better excuse for me to put my apron on and start baking, and what a bake I have for you. Orange and Passion Fruit Cupcakes, they have a light fruity and refreshing taste to them. The inspiration for the cakes came to me during a recent shopping trip to a local farm shop when I spotted some homemade curds, and as soon as I saw the jar of passion fruit and orange I knew I wanted to use it in a cake.
Orange and Passion Fruit Cupcakes Recipe
oven temp 180 degrees C /
makes 12 cakes
2 oz butter (softened)
2 oz caster sugar
2 oz self raising flour (sifted)
2 eggs (beaten)
Zest of one orange
1 tablespoon of orange juice
Butter cream
3 oz butter (not too soft)
6 oz icing sugar (sifted)
5 table spoons passion fruit and orange curd
Whisk the butter and caster sugar together for 2-3 minutes. Continue whisking adding half the egg if need add a little of the flour to prevent the mixture from splitting, adding the remaining egg. Fold in the flour and add the orange juice and zest.
Bake in the oven for 15 minutes (approx) a tooth pick or cake tester skewer should come out clean. Leave to cool whilst making the buttercream.
Mix the butter and icing sugar together, until smooth and well combined. Add the passion fruit and orange curd and mix.
Once the cakes are cool use an apple corer to remove some of the centre of the sponge. Spoon a little of the curd into the hole. I like to then plug the hole with the piece of sponge that I’d removed, just to help the curd soak into the sponge. It does not matter if this sticks up a little as the buttercream will cover it. Decorate the cakes with the butter cream, and add any sprinkles or drizzle a little more of the curd on the buttercream.
You can of course replace the passion fruit and orange curd with another flavour if you are unable to source any near you. Or you can order jars online from Mikes Homemade.
Please note that this is not a sponsored post, I just wanted to share this great product discovery with you.
