Passion Fruit Cupcakes by Zainab Illyas

Recipe contributed by Zainab Illyas of Zais Dessererty 

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Makes about 8 cupcakes*

INGREDIENTS

Passion Fruit Vanilla Cupcakes

• 125g all-purpose flour
• 125g granulated sugar
• 125g softened unsalted butter
• 2 eggs
• 1 1/4 tsp baking powder
• 1/4 cup whole milk
• 1 tsp Amoretti® Madagascar Bourbon Vanilla Extract
• 1 tsp Amoretti® Passion Fruit Extract

Passion Fruit Ganache

• 1 cup white chocolate chips
• 1/4 cup heavy cream
• 3 Tbsp Amoretti® Passion Fruit Artisan

Passion Fruit Buttercream

• 8oz softened unsalted butter
• 1 1/2 cups sifted powdered sugar.
• 3-4 Tbsp of Amoretti® Passion Fruit Artisan
• Two drops of gel food color

DIRECTIONS FOR CUPCAKES:

*preheat oven to 350° F

1. In a standard mixer, beat softened unsalted butter and sugar for 5-8 minutes until pale, light and fluffy.
2. Scrape down the sides of the mixer bowl and add the two extracts and continue beating for about 1 minute.
3. Meanwhile, sift the flour and baking powder together in a bowl.
4. Add eggs one at a time into the butter and sugar mix.
5. Stir in the flour mixture alternately with the milk, starting and ending with the flour.
6. Beat the batter for about 10-20 seconds until incorporated. Do not over beat.
7. Line a cupcake tray with cupcake liners and scoop in a standard ice cream scoop full of cake batter into each liner.
8. Bake at 350° F for 15-20 minutes or until the cupcakes have risen and are lightly golden brown.
9. Cool the cupcakes.

DIRECTIONS FOR GANACHE:

1. In a double boiler melt the chocolate and cream whisking occasionally until smooth.
2. Take the ganache off the heat and pour in the Passion Fruit Artisan.
3. Stir the ganache until incorporated and put a layer of cling wrap directly on the surface of the ganache and let it cool to room temperature.

DIRECTIONS FOR BUTTERCREAM:

1. Beat softened unsalted butter in a mixer bowl until light and fluffy, about 3-5 minutes.
2. Add the sifted powdered sugar while the mixer is on low speed.
3. Pour in the Passion Fruit Artisan
4. Whip the frosting for about a minute until light and fluffy.

FILLING & FROSTING THE CUPCAKES

1. Once the cupcakes have cooled poke a hole in the center of each cupcake with a round piping tip.
2. Pipe the ganache into the centers.
3. Frost the cupcakes with passion fruit buttercream
4. Enjoy!