peach and passionfruit cupcakes
- 125g butter, softened but not melted
- 125g caster sugar
- 2 free range eggs, room temperature
- 125g self-raising flour
- 50g sour cream
- The pulp of 3-4 fresh passionfruit
- 2 peaches, diced into small cubes
For the vanilla sour cream swirled frosting:
- 75g full-fat sour cream
- 100g butter, softened
- 3 1/2 cups icing sugar
- 1 tsp vanilla essence
- Pink food colouring
Peaches and cream candies for decorating
- Preheat the oven to 350F/170C fan bake. Line mini-cupcake tins with baking paper liners (I only have two dozen hole trays and so had to make two separate batches).
- In a medium bowl, beat the butter and caster sugar on high speed until creamy and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition. Add the vanilla essence and beat further.
- On low speed, mix in the flour until combined. Add the sour cream to loosen the batter and make for a moister cake.
- Finally, fold in the fruit until just stirred through.
- Spoon into cupcake liners – just below the top of the case. Bake for 15-20 minutes until the tops have risen and are starting to turn golden. Remove from the oven to cool completely while prepping the frosting.
- In a large bowl, beat the butter and sour cream on high speed until creamy. Add the icing sugar one cup at a time, followed by the vanilla essence. The buttercream should be soft, but firm enough to pipe and hold its shape. If it isn’t, add more sugar.
- Separate the frosting into two bowls, beating pink food colouring and a little extra icing sugar into one to make the pink frosting.
- In a piping bag fitted with a 1M Wilton star tip (I have had mine for five years now and has been the best cake decorating purchase of any), fill one half of the bag with the pink frosting, and then stuff the other half with the pale shade. It may take a few goes for the piping to come out in a marbled fashion, but it will happen!
- Pipe swirls onto the cooled cupcakes and top with the peaches and cream sweets. Serve as fresh as possible.