Tuesday, July 6, 2010
white passion cupcakes
Mixing 'wet into dry' is probably the simplest of home baking methods - there is no whipping or creaming involved and barely enough stirring to work up a sweat. As the name suggests, it is simply a matter of combining wet ingredients in one bowl and dry ingredients in another then gently stirring them together. It is using this most homely of methods (and of course, the ingredient of the month!) that I created these delicious little cupcakes today.
Keep for 3 days in an airtight container in the fridge.
100g butter, melted
300ml coconut cream
1/2 tsp coconut essence
2 cups self raising flour
1 cup caster sugar
1/2 cup dessicated coconut
200g white chocolate
1 cup cream
3 tbs passionfruit pulp
1. Preheat oven to 180 degrees celsius and line two 12 hole muffin tins with paper cases.
2. Combine flour, sugar and coconut in a large bowl.
3. Mix butter, coconut cream, eggs and coconut essence in a jug until thoroughly combined then pour into dry ingredients and fold mixture gently until just combined.
4. Bake for approximately 20 minutes or until cooked through.
To make ganache
Combine chocolate and cream in a heat proof bowl and microwave for 1 minute then stir until chocolate is completely melted and combined with the cream. Refrigerate for two hours or until a think, spreadable consistency. Remove from fridge, stir through passionfruit pulp and spread over cupcakes.
*When using the wet into dry method, be sure not to over work the batter as this will lead to a tough texture.
*Bring the cupcakes to room temperature before serving.
*Leftover ganache is delicious served warm over vanilla ice cream!