Passion Fruit Martini Cookie Cups

White chocolate and lime cookie cups, filled with passion fruit curd and topped with prosecco cream cheese frosting

Course Dessert

Cuisine British

Keyword Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 503kcal

Author thebakingexplorer

Ingredients

For the cookie cups

100 g Butter unsalted, softened
100 g Caster sugar
65 g Light brown soft sugar
1 Egg large
1 tsp Vanilla extract
215 g Plain flour
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
1 Lime zest only
200 g White chocolate chips

For the filling

275 g Passion fruit curd good quality shop bought or homemade

For the frosting

100 g Butter unsalted, softened
100 g Icing sugar
200 g Full fat cream cheese
2 tsp Prosecco flavouring check the label of the brand you use for the advised amount

For decoration

Passion fruit seeds
Gold lustre dust

Metric - US Customary

Instructions

Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
Add the egg and vanilla extract and mix in
Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
Add in the lime zest and white chocolate chips, and mix briefly until evenly distributed
Divide the dough into 12 equal portions – I weighed the dough and used 62g per cookie cup
Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
Pipe or spoon the passion fruit curd into the cookie cups
To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth. Add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
Pipe the frosting onto the cookie cups and decorate with the passion fruit seeds and gold lustre dust
Store leftovers in a fridge and eat within 2-3 days

Notes

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
For the filling I used my Homemade Passion Fruit Curd, you can also use a good quality shop bought version.
I used white chocolate chips in the cookie cups, you could also use chopped up white chocolate instead.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
For the frosting, I added some prosecco flavouring that I got from Sainsburys. This is optional, but does add to the martini vibes. You can also get prosecco flavouring online.
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.

Nutrition