Ingredients: |
Ingredients: 4 1/4 cups sugar
4 large eggs, plus 8 large egg yolks and six large egg whites
2/3 cup frozen passion fruit purée, defrosted
3/4 teaspoon, plus a pinch, of salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces, plus 2 sticks (1 cup), whole, and 4 sticks (2 cups), cut into tablespoons, at room temperature
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
3 teaspoons pure vanilla extract
1 1/4 cups whole milk
1/4 teaspoon cream of tartar
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Directions: |
Directions:1. In a medium saucepan, whisk together 1 cup sugar and egg yolks; whisk in passion fruit purée and 1/4 teaspoon salt. Add 10 tablespoons butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes.
2. Remove pan from heat, while continuing to whisk. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing the plastic directly onto the surface of the curd, to prevent a skin from forming. Refrigerate until chilled, at least 2 hours. Rinse and dry saucepan.
3. Meanwhile, pre-heat the oven to 350º F. Line two standard 12-cup muffin tins with paper liners. In a medium bowl, sift together flours, baking powder and 1/2 teaspoon salt.
4. In a bowl of an electric mixer, fitted with a paddle attachment, beat 1 3/4 cups sugar and 1 cup butter, scraping down the sides, as needed, until light and fluffy, about 3 to 4 minutes. Beat in 4 eggs, one at a time, then beat in 2 teaspoons vanilla. With the mixer on low speed, add the flour mixture; beat until combined, after each addition.
5. Divide the batter evenly between the prepared cups, filling each about 2/3 full. Bake, rotating pans half way through, until cupcakes are golden brown and a cake tester inserted in a center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool. Invert cupcakes onto the rack; reinvent and let cool completely.
6. While the cupcakes are baking, make the merengue buttercream. Fill the saucepan with about 2 inches water and bring to a simmer. Combine the remaining 1 1/2 cups sugar, egg whites and pinch of salt, in the heat-proof bowl of a standing mixer. Set bowl over (not in) simmering water, and whisk, until the mixture is warm to the touch and the sugar dissolves, 2 to 3 minutes. (Test by rubbing a drop of the mixture between your fingers--it should feel smooth).
7. Attach bowl to standing mixer, fitted with whisk attachment, and beat on low speed, until foamy. Add cream of tartar, and beat on medium-high speed, until stiff glossy peaks form and mixture is cooled completely, about 10 minutes.
8. Reduce speed to medium-low and add remaining 2 cups butter, 2 tablespoons at a time, beating to incorporate fully, after each addition. (Buttercream may appear curdled at this point; it will become smooth again with continued beating). Beat in remaining 1 teaspoon vanilla. Switch to paddle attachment. Beat on low speed, 3 to 5 minutes.
9. Using an apple corer, make a small hole in the top of each cupcake, reserving tops. Fill each cupcake with about 1 tablespoon chilled passion fruit curd. Replace reserved tops.
10. Transfer buttercream to a pastry bag, fitted with a large star tip. Pipe onto cupcakes. |
This recipe for Passion-Fruit Filled Cupcakes is from