Updated: May 23, 2022
As the season of passionfruit and orange comes to an end, make use of these beautiful fruits for your gluten free cupcakes.
This Mother's Day, try these beautiful passionfruit and orange cupcakes.
They have a fluffy, zingy sponge, filled with passionfruit curd, and topped with zesty orange buttercream and fresh passionfruit.
What a way to utilise these fruits before they go out of season!
I haven't yet perfected my passionfruit curd, so in the meantime any shop bought one will work. Watch this space for when I release the recipe soon..!
The combination of fresh passionfruit and orange with the sweetness of the curd and the buttercream is delightful.
If you close your eyes and take a bite, you'll almost believe you're in paradise.
Let's get Caking It.
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 10 mins
150g unsalted butter
150g caster sugar
4 medium eggs
200g gluten free self-raising flour
1/2 tsp bicarbonate of soda
1/4 tsp xanthan gum
1/2 tsp vanilla extract
1 large orange; zest and juice
4 passionfruit - scrape out the filling and run through a sieve
1 tbsp sour cream
150g unsalted butter
300g icing sugar
2 tbsp orange juice
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition, and then add the orange juice. Strain 2 passionfruit through a sieve and add the juice to the mix.
In a separate bowl, mix the flour, bicarbonate of soda, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated. Add the sour cream, orange zest and mix one final time.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is beautifully zesty and sweet.
While the sponges are cooling, move onto the buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Add a teaspoon of orange juice and mix and continue adding the rest of the orange juice until a glossy, smooth and pipeable buttercream is formed.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little passionfruit curd into each cupcake hole.
Pipe your beautiful orange buttercream onto your cupcakes along with a dollop of fresh passionfruit.