Inspired by the popular “Porn Star Martini”, these passion fruit cupcakes are rich and decadent. Indulge in vanilla bean cupcakes filled with passion fruit curd, topped with passion fruit buttercream and finished with luscious passion fruit caramel.
Passion Fruit Martini Cupcakes
Inspired by the Porn Star Martini, these vanilla bean cupcakes are filled with passion fruit curd, topped with passion fruit buttercream and finished with passion fruit caramel.
Ingredients
For the Cupcakes
- 1/2 cup Butter (1 stick)
- 1 cup Sugar
- 1½ cup All purpose flour
- 2 tsp Baking powder
- ¼ tsp Salt
- 2 large Eggs
- ½ cup Milk
- ½ tsp Vanilla Bean Paste
- 1 tsp Vodka
For the Passion Fruit Curd
- 1 cup Sugar
- ½ cup Passion fruit pulp (or puree)
- 6 large Egg yolks
- 4 tbsp Unsalted Butter cut (cut into pieces)
For the Passion Fruit Buttercream
- ¾ cup Unsalted Butter (1½ sticks)
- 7 oz Sweetened Condensed Milk (½ - 14oz can)
- ⅓ cup Passion Fruit Curd
- ½ tsp Vanilla Bean Paste
- 1 tsp Vodka
Instructions
Cupcakes:
- Preheat oven to 350°F and line pan with cupcake liners
- In a bowl, sift together the flour, baking powder and salt. Set aside
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time mixing well after each addition.
- Add the vanilla bean paste and mix well.
- Add ⅓ of the flour mixture into the batter.
- Once incorporated, add ½ of the milk.
- Continue incorporating ⅓ of the flour, the remaining milk, finally the last ⅓ of the flour, scraping between additions and making sure to beat until smooth.
- Add vodka and mix until incorporated.
- Fill the paper liners to ⅔ using a 2 inch scoop and bake in the oven for 17-19 minutes, until a toothpick inserted into a cupcake comes out clean.
- Remove the cupcakes from the oven and let rest 2 minutes, then transfer to a cooling rack to cool completely.
Passion Fruit Curd:
- Combine sugar, passion fruit pulp (puree), and egg yolks in a medium saucepan, and place over medium heat.
- Cook whisking constantly, until thick enough to coat back of spoon, 12-15 minutes.
- Remove from heat; stir in butter piece by piece, until melted.
- Cool, covered with plastic wrap. Refrigerate until needed, up to three days.
Passion Fruit Buttercream:
- Whip the butter at high speed for at least 3-5 minutes until light in color
- Reduce speed to medium and slowly add the sweetened condensed milk. Continue mixing until fully incorporated
- Add the passion fruit curd and mix well
- Add the vanilla bean paste and vodka and mix until incorporated
The Assembly:
- Core the cooled cupcakes with a cupcake corer or small knife. Using a spoon or piping bag, fill the cavities with the passion fruit curd.
- Frost the cupcakes to your liking.
- Drizzle passion fruit caramel to finish (recipe below)
Notes
Use the following Passion Fruit Caramel to drizzle onto your cupcakes.
Passion Fruit Caramel
Ingredients
- 1 cup Sugar
- ¼ cup Water
- 6 oz Passion fruit pulp {or puree/juice)
- 2 oz Heavy cream
- ¼ tsp Salt
- 1 oz Butter (2 tbsp)
- ¼ tsp Vanilla extract
Instructions
- In a medium heavy bottomed saucepan, cook the sugar and water until it comes to a boil.
- Brush down the sides of the pan with a wet pastry brush to wash away any sugar crystals. Cook without stirring until sugar begins to take on color.
- Gently swirl the pan and continue to cook until sugar is deep amber.
- Pour the juice/pulp and the cream. Be careful, the whole thing will bubble up.
- Turn the heat down and stir to melt any sugar that may have seized up.
- Add the salt and the butter.
- Bring up to a very light boi/simmer and cook stirring occasionally for 8-10 minutes.
- Strain into a bowl and stir in the vanilla extract
- The caramel will be fairly thin but will thicken upon cooling.
- Reheat to serve or serve cold after stirring well from the fridge.
Notes
Recipe adapted from onlinepastrychef Blood orange caramel sauce.
Tried this recipe?Let us know how it was!
Tried this recipe?Let us know how it was!
