Orange and butternut cupcakes with a passion fruit curd
All a good day takes is a bite of one of these cakes!
These delicious cupcakes are a great addition to some afternoon tea in isolation. The zesty orange flavour greatly compliments the light texture of a cake made from butternut squash! If you fancy a sweet treat while taking a break from all the Easter chocolate, this recipe is for you.
Serves: 12 cupcakes
Prep time: 30 mins
Cook time: 20 mins
For the cake
160g caster sugar
200g butternut squash, finely grated
1 orange, zest and juice
100g ground almonds
100g plain flour, sieved
2 tsp baking powder
Pinch of salt
For the curd
2 passion fruits
85g caster sugar
½ tbsp cornflour
For the icing
250g icing sugar
1 orange, zest
1 tbsp orange juice
Preheat the oven to 180°C fan or 200°C.
For the cake, start by whisking the eggs and sugar until they become pale in colour and quadrupled in size, this will take about 5-7 minutes using an electric whisk. Next add the butternut squash and the orange zest and whisk again until well combined.
Fold in the remaining cake ingredients until well combined. Don’t worry, the mixture won’t seem that thick but it will firm up in the oven.
Line a cupcake tray with 12 cupcakes cases and pour in the mixture equally between them, the cases should be about 4/5 full. Place the cupcakes in the oven for 20 minutes or until a knife comes out clean.
Leave the cakes to cool on a cooling rack for at least 30 minutes before icing.
To make the curd, sieve the passionfruit into a pan to separate the flesh from the seeds, setting the seeds aside for later. Add the remaining ingredients and place the pan over a low heat, making sure to keep it on a low heat otherwise the egg will curdle. Whisk the mixture until the butter is melted and then stir until the mixture forms a thick consistency. Once the curd is formed, sieve the mixture to remove any lumps and add half of the passion fruit seeds.
For the icing, start by whisking the butter until it becomes light and fluffy. Add the remaining ingredients and whisk until it is well combined. This may take longer than you think as you want to get lots of air into the icing to make it very light.
To assemble the cupcakes, cut a small circle in the centre of the cake, making sure not to cut all the way to the bottom of the cake. Pour a spoonful of the curd inside and place the cut out cake back on top. Pipe the icing on top and drizzle a little extra of the curd over the top.
Serve and enjoy!
*You can use white rice flour or gluten free flour instead of plain flour to make these cupcakes gluten free.
*We would recommend using an electric whisk for this recipe as it will take far less time, but a hand whisk works as well, it may just take you longer than the suggested times.
*The passion fruit is a great addition to these citrusy cupcakes but they are still delicious without the curd if you can’t get hold of any passion fruit.
*Make sure that you leave the cakes to cool for long enough so that they don’t melt the icing when you pipe it on.