Passion for Passion Fruit

Updated: Jan 21, 2019


A dear lil' friend of mine grows passion fruit in her garden and asked me to help her make passion fruit cupcakes. She had an inspired vision and ambition, I couldn’t resist the challenge. She happens to be four years of age and this was her first venture into making cupcakes from scratch, and, as you can see from the photo it was a smashingly delicious success. I taught her how to tell when the passion fruit was ripe by their crinkly skin & strong smell. She weighed the flour, learning her numbers, measured the ingredients perfectly, opened & emptied 12 of her very fragrant passion fruits and she ran the mixer! I put the batter into a piping bag (large ziploc twistied tight with the corner cut off) to enable her to fill the cups and we did the frosting that way too, which, she also made from scratch. She was so proud of her results and the recipe was delicious so I thought I’d share it with you.

The next year when passion fruit season came around we made some of the cupcakes in thrift store tea cups & they were just adorbs.

Passion Fruit Cupcakes

makes 12

8 oz. butter, room temperature

1 cup sugar

2 eggs + 1 egg yolk

¾ tsp. vanilla

6.75 oz flour (1 ½ cups)

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

12 ripe passion fruits (or more to = 1 cup)

for the frosting:

8 oz cream cheese (room temp)

6 oz butter (room temp)

½ tsp. vanilla

2 ¾ cup powdered sugar

cream the butter & sugar well in an upright mixer. add the eggs & vanilla, mix well. in a separate thing have ready the dry ingredients mixed together. Squeeze/scoop out the passion fruits to make 1 cup. alternately add the dry & wet ingredients to the whipped butter ½ each at a time and mix just to incorporate. fill lined muffin tins and bake at 350 degrees 18-22 minutes.

for the frosting in the upright mixer beat well the cream cheese & butter then vanilla, then add in and beat 1/3 of the powdered sugar at a time. decorate with whimsy & enjoy.

Love,

Lynette La mere, Pure Joy Catering, Executive Chef

Keylee's first batch at 4 years of age

Filling them is such fun this way for her! and the tea cups were so great as vessels.

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