Passion Colada Cupcakes
By Little Cake Parlour, The

(makes 18)
 
Ingredients
Cake
 
220g soft butter
220g sugar
4 large free range eggs
220g self raising flour
2tsp baking powder
50g desiccated coconut
3tbs Malibu rum
 
Passion Fruit Curd
 
140g soft butter
250g sugar
3 large free range eggs
200g passion fruit pulp (approximately 8 passion fruits)
 
Coconut Buttercream
 
250g soft butter
500g icing sugar
1 tsp natural coconut extract
Malibu rum
 
Method
Cake
 
1. Soak the coconut in the rum for about an hour before you start baking.
2. Preheat the oven to 180°C, 160°C Fan or Gas Mark 4.
3. Line your cupcake tin with paper cases.
4. Sift the flour and baking powder together into a large bowl, making sure to hold the sieve high to add plenty of air.
5. Add the rest of the ingredients to the flour and mix in a freestanding electric mixer for exactly 2 minutes. Time this bit, it’s important not to overbeat!
6. Divide your batter evenly between the 18 cases, filling about 2/3 full.
7. Bake for 20-25 minutes or until a skewer inserted into the cake comes out clean.
8. Allow to cool and then cut out the centres with a grapefruit knife. Pop in a spoonful of passionfruit curd and put the sponge back together.
9. Frost generously with coconut buttercream.
 
Passion Fruit Curd
 
1. Melt the butter, sugar and passion fruit pulp together in a saucepan over a low heat until the sugar has dissolved.
2. Meanwhile, beat the eggs thoroughly with an electric whisk.
3. Once the passion fruit mix has melted, pour over the eggs and whisk quickly.
4. Return to the heat and stir continually until the mixture is just ready to boil.
5. Allow to cool and then store in the fridge.
 
Coconut Buttercream
 
1. Beat the butter and coconut extract in a freestanding electric mixer until smooth and soft.
2. Gradually sieve in the icing sugar, beating well after each addition.
3. Add Malibu as required to achieve a soft and fluffy consistency