I seem to have procedural memory when it comes to cupcake baking. This is obviously attributable to the fact I used to be a one-treat-pony … and also that the local 24 hour service station (which seriously is some kind of perverse mecca for binge eaters, serving all manner of ice cream sundaes and deep fried cabinet food along with Betty Crocker cookie mix and a selection of self-serve lollies) provided me with the toppers.
I actually don’t make cupcakes that often any more – I suppose in part because they are a bit passé, having been attempted to be surpassed by whoopie pies (can’t say I’ve ever tried those) and probably successfully overtaken by cronuts and macarons – but mainly because I prefer challenging myself to other daydreams. While I may feel like this effort was a bit of a copout, apparently the novelty of bringing baking in egg cartons will never wear off:
“What have you got there?”
“I just thought I would bring 40 raw eggs along for the staff for morning tea.”
These cupcakes celebrate the amazing variety of stone fruit we have available locally, and also the fact passionfruit season is upon us! I have simply added these to my usual vanilla sponge recipe, so feel free to play around with the recipe yourself at your own leisure. It’s practically foolproof – especially as I find I vastly prefer to bake using ingredients by weight opposed to volume. I’ve also never attempted to swirl my piped buttercream, and I absolutely loved the effect from such a simple technique of stuffing two separately coloured frostings into my piping bag. The effort:aesthetic ratio is obviously right up my alley.
Makes 40 mini 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.