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Tuesday, 13 August 2019

Passionfruit cupcakes recipe | Ft Sproud

Vegan, easy.

A deliciously light and fluffy vanilla cupcake with a swirl of fresh passionfruit, a core of passionfruit curd, whipped buttercream, topped with fresh passionfruit and a sprinkling of chia seeds.

Refreshing, with a burst of flavour, perfect for summer.

This recipe is in collaboration with Sproud. A company that produces milk from peas, how amazing is that!

The milk is gluten-free, GMO-free and contains no cholesterol or allergens.

By producing milk from peas means that the company has a less carbon footprint than that of other milk producers. And it’s great to know that you’re getting extra protein. Great big thumbs up from me!

I can’t recommend Sproud milk enough! If you can get hold of it, try it out in your baking, desserts, breakfast cereal, smoothies or just drink it chilled! It's super tasty!

I have used the original milk in this cupcake recipe and it works perfectly.
 The cakes are light and spongy. I love passion fruit aswell, and the summery combo of the passionfruit curd along with the vanilla cake go really well together!

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

...
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
+
-1 passionfruit

Ingredients for the buttercream
-120g of dairy-free butter 
-350g of icing sugar
-1 teaspoon of vanilla bean paste (you can use extract)
-1 teaspoon of dairy-free milk (if needed)
-2 tablespoons of chia seeds

Ingredients for the core
-Lemon curd
-2 tablespoons of passionfruit

Decorations
-Passionfruit
-Chia seeds
...

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Spoon a teaspoon of fresh passionfruit onto each cupcake and with a toothpick, swirl the passionfruit into the batter.

Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Take the lemon curd and mix in some fresh passion fruit.

Step 3- Add the passionfruit curd into a piping bag and pipe some sauce into each cupcake.

To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla bean paste/extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.

Step 3- Fold in the passionfruit.
If it's too moist, add more icing sugar until a nice consistency. 

Step 4- Transfer the buttercream into a piping bag fitted with a open star tip nozzle.

Step 4- Pipe a swirl of buttercream onto each cupcake.

To decorate, add some fresh passionfruit ontop of the buttercream and sprinkle over some chia seeds (optional).

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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This is a paid collaboration with Sproud.
 A huge thank you to Sproud for collabing on this recipe with me!

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1 comment

  1. These cupcakes sound amazing. I love passionfruit and so will definitely be trying these out. I'll also check to see if I can buy the milk you mentioned.

    ReplyDelete

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