Toasted Coconut Cupcakes with Passion Fruit Curd

They are ideal for Easter breakfast, particularly due to their resemblance to small eggs, or if one desires a vibrant, bakery-quality treat for spring.

Photo by Nea Arentzen

Tips & Tricks:

1. If your cream cheese is not sufficiently softened, you may microwave it for a few seconds. This will guarantee it is sufficiently soft to amalgamate into the frosting rapidly without excessive whipping.

2. In the absence of piping bags or a piping tip, apply the frosting to the cupcakes using a spoon, then employ a spatula to achieve a smooth finish.

3. To toast coconut flakes in a skillet, place them in a dry pan over medium-low heat and stir often until they get a golden hue and emit a pleasant aroma, approximately 3 to 5 minutes. Upon toasting, promptly move them to a bowl to cool.

Ingredients

Cupcakes

• 1/2 cup (113 grams) unsalted butter, softened

• 3/4 cup (150 grams) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup (120 grams) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1/2 cup coconut milk

• PASSION FRUIT CURD

• 3 to 4 small passion fruits (or 2 very large)

• 1 teaspoon lemon juice

• 1/4 cup (50 grams) granulated sugar

• 2 egg yolks

• 1/8 teaspoon kosher salt

• 3 tablespoon unsalted butter

Frosting

• 1/2 cup (113 grams) unsalted butter, softened

• 2 cup (227 grams) powdered sugar

• 3 to 4 tablespoon coconut milk

• 1/4 teaspoon kosher salt

• 2 ounce cream cheese, very softened (see tip)

• 1 cup coconut flakes, toasted (see tip)

Instructions

1. Prepare the cupcakes: Preheat the oven to 350ºF and place a rack in the centre. Prepare a 12-cup muffin tray by inserting cupcake liners.

2. In a spacious bowl, utilise an electric mixer to beat the butter and sugar until the mixture is light and airy. Incorporate the eggs individually, ensuring thorough mixing after each addition, followed by the incorporation of vanilla. In a separate basin, combine the flour, baking powder, and salt with a whisk. Employ a spatula to incorporate half of the dry elements into the butter mixture till merely incorporated, then integrate the coconut milk. Incorporate the remaining dry ingredients until the mixture achieves a smooth consistency and no flour is discernible.

3. Distribute the batter uniformly among the lined cupcake moulds and bake for 18 to 20 minutes, until risen and a toothpick inserted in the centre emerges largely clean. Allow the cupcakes to cool on a wire rack.

4. Prepare the passionfruit curd: As the cupcakes are baking, halve the passion fruits and extract the pulp and seeds into a blender or food processor. Pulse only until the membrane surrounding the seeds detaches—avoid excessively breaking down the seeds. Filter through a fine-mesh sieve into a measuring cup, removing the sediments. Approximately one-third of a cup of juice is recommended.

5. In a little saucepan, amalgamate the passion fruit juice, lemon juice, sugar, and egg yolks. Heat over medium flame, stirring continuously, until the sugar dissolves and the mixture attains a consistency sufficient to coat the back of a spoon. Withdraw from heat and incorporate the butter, whisking until completely melted, then add the salt. Transfer to a bowl and apply a piece of parchment or plastic wrap immediately onto the surface to avert the formation of a skin. Allow to cool completely.

6. Prepare the frosting: After the cupcakes have cooled, beat the butter in a large bowl using an electric mixer until it is light and fluffy. Incorporate the powdered sugar, coconut milk, and salt, then whisk at high speed for 2 to 3 minutes until the mixture is light and airy; prolonged whipping results in increased fluffiness.

7. Incorporate the cream cheese last, mixing only until it is fully integrated and smooth, ensuring no visible lumps remain. Refrain from overmixing, since it may result in the frosting being excessively soft. Transfer the frosting into a piping bag equipped with a plain round tip, preferably ½ inch in diameter. (Refer to the suggestion.)

8. Position the piping bag vertically above the cupcake, ensuring the tip is slightly elevated from the surface. Apply consistent pressure to form a smooth mound or dome of icing. Cease squeezing and delicately elevate the bag vertically—avoid swirling or shifting, employing a singular, steady puff. Utilise a spoon or spatula to delicately form a small indentation in the centre of each mound for the curd.

9. frosting using your hands. Place the passion fruit curd into the central indentation of each cupcake.