When life gets busy, the first thing I tend to neglect is my blog! Well actually that is not entirely true, I gave up on the gym first, suspended my gym membership and then I neglected my blog. So what have been getting up to lately? Baking wise – quite a bit.
A few weekends ago, I decided to do some experiential baking and made passionfruit curd cupcakes. I decided to make these cupcakes after a very expensive mistake at the local grocery store. I misread the price signage and thought the sign read “$1.49 per kilo”. It actually read “$1.49 each”. So by the time I realised I had made this very expensive mistake, I was already walking out to the car with 12 passionfruit in hand.
So what does one do with 12 passionfruit in one’s possession? Why one makes passionfruit curd of course! I decided to use a Nigella Lawson recipe for this as she is not only a brilliant cook, but also so, so, so pretty! However, I did make some alterations to the recipe. I strained the passionfruit before adding it to the mixture as the thought of crunching on passionfruit seeds as I bite into my passionfruit curd cupcake was not in the slightest bit appealing. Also, while cooking it over low heat, I added about 2 tablespoons of sifted cornflour to thicken the curd. While the passionfruit curd was cooling, I made my all-time favourite vanilla cupcakes (not surprisingly) and buttercream frosting.
To put the passionfruit curd cupcakes together, I cut a little hole out of the top of cupcake, spooned in the passionfruit curd and put the top of the cupcake back in. A cupcake is not a cupcake without icing, so of course I piped some buttercream frosting on top.
Needless to say, it was delicious! I will definitely be making this passionfruit curd again – it was very tangy and had a good kick to it. So if you like a tangy dessert, make this!