Makes about 24
INGREDIENTS for BATTER
- 1-1/2 C AP flour
- 1 tsp baking powder
- 2 sticks of butter
- 1-3/4 C granulated sugar
- 1 egg
- 2 tsp vanilla
- 1-1/4 C whole milk
STEP BY STEP
- Preheat oven to 350º
- Sift together flour and baking powder and set aside
- Cream together butter and sugar using Kitchen Aid
- Add egg and vanilla and stir to incorporate
- Alternate 1/3 milk and 1/3 flour mixture until all combined
- Fill cupcake papers with 1/2 C scoop each of batter
- Bake for 20 minutes at 350º
INGREDIENTS and STEP BY STEP for FILLING
- 8 egg yolks
- 1 C granulated sugar
- 10 TBL butter
- 1/4 tsp salt
- 2/3 C frozen puree of passion fruit
- Mix it all together
- Simmer to thicken
- Set aside to cool
NOTE: Buy wrinkly passion fruits, not plump ones ( which are not yet ripe )
- Use apple corer to remove center of cooked / cooled cupcakes
- Pipe passion fruit into the hole
Top with Swiss Meringue Buttercreme using a star piping bag
