This is an unbelievably delicious cupcake recipe and a new favourite of mine.
Since the summer this year has been practically non existent, I am having to get my sunshine in cupcake form. Enter the Mango, Pineapple & Passion Fruit Mini Cupcake.
Needless to say these cupcakes are immense!
I have used a delicious locally made pineapple jam but you could easily make your own by simmering pineapple puree and sugar together until thickened.
This recipe is one I use at work so it makes 60 mini cupcakes, which I know is a lot if they're just for you but also great if you want to make mini cupcakes for a party. You can absolutely half the recipe, if you wish.
Mango, Pineapple & Passion Fruit Mini Cupcakes
(makes around 60 mini cupcakes)
125g unsalted butter
175g vanilla sugar or caster sugar
1 vanilla pod
2 large eggs
175g self raising flour
1 tsp baking powder
pinch of salt
5 tablespoons milk
1/2 tsp natural mango extract
160g unsalted butter, room temperature
225g icing sugar, sifted
3-4 tbsp mango coulis
Passion Fruit Glaze
2 tbsp passion fruit coulis
4 tbsp icing sugar, sifted
For the Syrup
2 heaped tbsp pineapple jam
2 heaped tbsp pineapple jam
2 tbsp water
Preheat your oven to 180 C/ gas mark 4 and line your mini muffin tins with muffin cases.
Cream together butter and sugar until light and fluffy, around 3 minutes. Split the vanilla pod and scrape out the seeds, add to the butter mixture and beat well.
Add the eggs one at a time, beating well after each addition.
Sift together the flour, baking powder and salt, gently fold in to the butter mixture, mixing thoroughly and then add the milk and mango extract.
Spoon the batter into your prepared cupcake cases and bake for around 10 minutes or until a cake tester inserted into the centre of one of the cupcakes comes out clean.
Allow the cupcakes to cool in the tins for a few minutes before removing to a wire rack to cool completely.
To Make the Mango Buttercream
Place the butter into the large bowl of an electric mixture and beat for about 5 minutes or until significantly lighter in colour.
Add half of the sifted icing sugar and beat on a low speed until fully combined, add the mango coulis and beat until incorporated. Add the remaining icing sugar and beat on a low speed for a further 3 minutes.
To Make the Passion Fruit Glaze
Mix together the passion fruit coulis and icing sugar until completely blended.
The glaze should be drizzling consistency, if not add a little extra icing sugar.
To Make the Pineapple Jam Syrup
Place the pineapple jam in a small saucepan and add the water, place on the hob over a medium heat for around 3 minutes, until syrupy.
Dip the top of each mini cupcake in pineapple jam syrup, you will have to work fairly quickly as the pineapple jam syrup will begin to set as it cools.
Fit a piping bag with a plain round nozzle and pipe mango buttercream on to each cupcake.
Place the passion fruit glaze in uncut disposable piping bag, snip a very small hole at the tip and drizzle the glaze over the top of each cupcake.
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