This easy passionfruit and coconut sponge cupcakes recipe is the perfect bite-sized dessert recipe. These cupcakes are perfect for baby showers, morning tea or any other celebration.
Ingredients
4 eggs
200g caster sugar
250g plain flour
2 tsp baking powder
1 tsp salt
115g unsalted butter
220ml canned coconut milk
100g shredded coconut
1 cup passionfruit curd
Method
Preheat oven to 180°C and line 20 muffin holes with paper cases
Combine eggs and sugar in a large bowl and place over a saucepan of gently simmering water. Whisk mixture for 3 minutes until eggs are warm to the touch and starting to foam up
Remove bowl from pan, place on a tea towel and immediately beat with an electric mixer on high for 8 minutes, until very pale and tripled in volume
Gently heat butter and coconut milk until butter is melted
Sift a third of the dry ingredients (flour, baking powder and salt) into egg mixture and fold in. Pour in half the coconut milk mixture and stir to combine. Repeat with remaining flour and milk, ending with flour mixture
Add shredded coconut to batter and gently fold to combine
Spoon batter into paper cases and bake until golden, approximately 12 minutes. Remove from pan and cool completely on a wire rack. Top with a dollop of cooled passionfruit curd to serve
