Coconut Passionfruit Cupcakes
A recipe for tropical and delicious coconut cupcakes topped with a tart and sweet passionfruit ganache.
- 1 tablespoon coconut oil room temperature
- 1 tablespoon salted butter room temperature
- 3 tablespoon granulated sugar
- 1 large egg room temperature
- ½ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- ½ C + 2 tablespoon cake flour
- ¼ teaspoon baking powder
- ¼ C coconut milk
- 100 g passionfruit couverture callets
- 100 ml heavy cream
- coconut flakes
- passionfruit flakes optional
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.
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.
Calories: 148kcal | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 52mg | Potassium: 45mg | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg