Got too much passion fruits from my in laws.. So whipped this simple cupcakes. So delighted that it was so easy to bake, doesn't sink even after it has cooled down. Using real passion fruit pulp in it, these cuppies turn out so good with a hint of passion fruit flavor.
Recipe adapted from :
Ingredients: (makes 7 small cupcakes) 2 Eggs
55g Castor Sugar
65g Cake Flour
25g Pure passion fruit juice & pulp
15g Corn Oil
Pinch of Salt Method: 1. Mix passion fruit juice and corn oil together, set aside.
2. Sift the flour twice, add in salt, mix well.
3. Remove the eggs from the fridge, add into the mixing bowl, add in sugar and use fast speed beat until the mixture turn into pale, thick and fluffy (approximately 10-15 minutes). Until you able to create ribbon stage.
4. Gradually add in the cake flour and mix well， then add in method (1) mixture (passion fruit + corn oil), use the spatula to fold the batter until well combined.
5. Spoon the batter into paper cups about 90% full, arrange on a baking tray and slightly tap the tray twice to remove the air bubbles.
6. Bake in pre-heated oven 160C for 20-25 minutes, transfer to a wire rack. (Note to self - I'm using 150C Top & Bottom heat for 25 mins)
Happy baking..
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