Passion Fruit Martini Cupcakes

Lime and vanilla sponge, passion fruit curd filling, prosecco buttercream and fresh passion fruit

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 545kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the sponge, mix together the butter, caster sugar, and lime zest, ideally using an electric mixer, until smooth
Add the eggs and vanilla extract and whisk well
Then gently whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20-25 minutes or until they are golden and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the passion fruit curd. You can do this using a spoon or put the curd into a small piping bag, snip the end off and pipe it in
Make the buttercream by mixing together the butter and icing sugar, then add the prosecco (or prosecco flavouring and milk), and mix until smooth. You can do this by hand or for best results use an electric whisk. If the buttercream is too stiff, you can add a little milk to loosen it
Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
Cut the passion fruits in half and scoop out the seeds and pulp, drizzle it over the buttercream
Store in an airtight container in a cool place, eat leftovers within 3 days

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
You can use shop bought or homemade passion fruit curd to fill the cupcakes. The one I used was bought from Waitrose. Lots of other brands sell it and you can buy it online too. If you're struggling to find it, lemon curd is also a tasty option!
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
If you can get hold of prosecco extract or flavouring for the buttercream (I get mine from Sainsburys and you can also get other brands online like Foodie Flavours) this will provide a stronger flavour in the buttercream. If you do use flavouring, you'll also need to add some milk to the buttercream to loosen it, around 1-2 tbsp.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.