Passionfruit and White Chocolate Cupcakes

 recipe from couture cupcakes

Cupcakes

5.5 oz unsalted butter

1 cup sugar

3 large eggs, beaten lightly

1 2/3 cups self-raising flour, sifted

1/2 tsp baking powder

Zest of 1 lemon, grated

Pulp of 1 passionfruit

To make the cupcakes

Preheat oven to 340 F.  Line a 12 capacity muffin tray with cupcake liners.

Place butter, sugar, eggs, flour, baking powder, passionfruit pulp and lemon zest in bowl and beat on slow speed until ingredients have combined.

Increase speed to medium and beat for 2 minutes.

Divide batter evenly into cupcake liners.

Bake for 18 minutes or until toothpick comes out clean.

Cool cupcakes completely before filling and icing.
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Cream Passionfruit Filling
1/2 cup whipping cream
1 tbsp powdered sugar
2 tbsp sieved passionfruit pulp (2 large passionfruit needed)

To make the filling

Whip cream, icing sugar and passionfruit pulp together in bowl until thick.
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Whipped White Chocolate Ganache
1 cup thickened cream
8 oz good-quality white chocolate, chopped

To make the ganache

Place cream and white chocolate in bowl set over pan of gently simmering water (do not let bowl touch water).

Heat, stirring until chocolate is melted, and allow to cool.

Chill for 30 minutes until firm.

Using electric beaters, beat chocolate mixture until just firm enough to spread. Do not overbeat.