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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