Coconut Passionfruit Cupcakes
User Reviews
5
Coconut Passionfruit Cupcakes
Description
This recipe creates coconut cupcakes by blending coconut oil, salted butter, sugar, egg, and coconut and vanilla extracts, then folding in cake flour and baking powder with coconut milk. Baking at 375°F for 18-20 minutes yields tender cupcakes with a gentle coconut aroma and flavor. The texture is light yet moist, thanks to the coconut milk and oil.
The passionfruit ganache is made by heating cream until scalding and pouring it over passionfruit couverture chocolate callets, melting the chocolate into a smooth, rich mixture. After cooling and chilling, the ganache can be piped or spread atop the cupcakes, introducing a tart yet creamy contrast to the sweet coconut base.
Sprinkling coconut flakes and optional passionfruit flakes on the cupcakes adds visual appeal and texture. This combination provides a layered tropical dessert experience with balanced sweetness and acidity.
Ingredients
Coconut Cupcakes:
- 1 tablespoon coconut oil room temperature
- 1 tablespoon butter room temperature, salted
- 3 tablespoon granulated sugar
- 1 egg room temperature, large
- ½ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- ½ C cake flour 2 tablespoons
- ¼ teaspoon baking powder
- ¼ C coconut milk
Passionfruit Ganache:
- 100 g passionfruit couverture callets
- 100 ml heavy cream
Garnish:
- coconut flakes
- passionfruit flakes optional
Instructions
Make the coconut cupcakes:
- Preheat oven to 375°F/191°C.
- In a large bowl, whisk together the coconut oil, butter, sugar, egg, coconut and vanilla extract.
- Sift in the cake flour and baking powder over top and alternate with the coconut milk in 2 batches, mixing with a spatula.
- Be careful not to overmix.
- Prepare a muffin tin with paper liners.
- Place a large scoop (I use an ice cream scoop) of batter into the liners and bake at 375°F/191°C for 18-20 minutes, or until a toothpick inserted comes out with the slightest crumbs clinging to it.
Make the passionfruit ganache:
- Place the passionfruit chocolate callets into a heat-safe bowl.
- In a small saucepan, heat up the cream over medium heat until scalding hot.
- Pour the hot cream over the callets and leave it sit for 1-2 minutes.
- Use a spatula to stir the cream and chocolate so that it melts and becomes homogeneous.
- Let it cool, cover and chill in the fridge.
Assemble:
- You can pipe or spread the ganache onto the cupcakes.
- (Fill a piping bag with the passionfruit ganache and fit with a piping tip if piping).
- Garnish with coconut flakes and passionfruit sprinkles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 52mg | 2% |
| Potassium | 45mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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