Passionfruit and Coconut Meringue CupcakesPRINT RECIPE
Recipe & Imagery by Amie Milton (@amiemilton)
Prep Time – 15 minutes
Cook Time – 20 minutes
Decorating Time – 20 minutes
Makes 15 cupcakes
INGREDIENTSCoconut Vanilla Cupcakes Ingredients
- 250 grams salted butter, room temperature
- 250 grams caster sugar
- 250 grams self-raising flour
- 4 eggs
- 2 tsp vanilla bean paste
- ¼ cup milk
- ½ cup shredded/desiccated coconut
- Optional ½ cup shredded coconut for on top of the cupcakes
- 4 egg whites
- 1 cup caster sugar
- 2 tsp vanilla bean paste
- ¼ tsp cream of tartar
- pinch of salt
- 1 jar Barker’s Passionfruit Butter
For the cupcakes –
- Preheat the oven to 175 degrees Celsius. Line 2 cupcake trays with 15 patty cases.
- Place the butter, sugar, flour, eggs and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Mix on high until it pales and becomes fluffy, about 2-3 minutes. Add the milk and whisk well to combine. Stir in ½ cup of shredded/desiccated coconut.
- Using an ice cream scoop, divide the batter into the pre lined cupcake trays.
- Optional - sprinkle the additional ½ cup of shredded coconut on top of the cupcakes for a bit of extra toasted coconut crunch.
- Bake for approx 15 minutes or until golden and a skewer comes out clean.
- Once your cupcakes have cooled begin the icing.
- Heat an inch of water in a medium saucepan and bring to a simmer. Add all of the ingredients to a heatproof bowl and set over the saucepan. If you have a stand mixer, use your stand mixer bowl here.
- Heat the mixture, whisking constantly, until the sugar has dissolved. This will take about 3-5 minutes. Test that the sugar has dissolved with your finger or a spoon; the mixture won’t be too hot. This process is designed to make the eggs safe for eating, no danger for salmonella.
- Take the bowl off the heat and transfer to your stand mixer fitted with the whisk attachment. Whisk on high speed for 8-10 minutes or until stiff peaks have formed.
- This icing needs to be piped or spread onto your cupcakes straight away. After a short time this icing will lose its stiff peaks so best to work quick and not make too far in advance.
- Using an apple corer, core out the centre of the cupcakes once they have cooled.
- Fill up a piping bag with 1 jar of Barker’s Passionfruit Butter and pipe into the centre of the cupcakes until they are filled.
- Once you have made your icing, you can either pipe the icing on in a neat swirl or a bit more rustic like I have done here. To get this effect, fill a piping bag with icing and cut a 1.5cm hole in the end of the piping bag. Pipe rough peaks onto the top of the cupcake; this doesn’t need to be neat. Use a spatula to pull up different sections of the icing to form peaks. Have fun with this step, it doesn’t need to be perfect we are going for rustic.
- Use a culinary torch to toast the icing to your liking. I think the more toasted the better, this adds flavour!
- These are best to be enjoyed the same day.