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Passion Fruit Martini Cupcakes
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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 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 545kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar
  • 1 Lime zest only
  • 1 tsp Vanilla extract
  • 3 Eggs large
  • 175 g Self raising flour

For the filling

  • 180 g Passion fruit curd Shop bought or homemade, I used Waitrose

For the buttercream

  • 200 g Butter
  • 400 g Icing sugar
  • 2 tsp Prosecco extract I used Sainsburys, if you use another brand check the bottle for how much to use or add a little and then taste the buttercream

For decoration

  • 2 Passion fruits

Instructions

  • 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 using a silicone or wooden spoon, 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 brown 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 flavouring, and mix until smooth. You can do this by hand or with an electric whisk
  • 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

Notes

If you can't get hold of prosecco extract or flavouring for the buttercream (I got mine from Sainsburys), then reduce the butter by 50g and add 50ml prosecco.

Nutrition

Calories: 545kcal | Carbohydrates: 72g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 289mg | Potassium: 92mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1021IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg