Passionfruit Coconut Cupcakes using Tiptree Passion Fruit Curd

Bursting with fruit and works a treat over ice cream or pancakes. Also works well in cheesecakes. 
 

How to make the Passionfruit Coconut Cupcakes 

Ingredients you’ll need: 

For the cupcakes: 

• ½ cup softened unsalted butter 

• 1 cup granulated sugar 

• 2 large eggs, room temperature 

• 1 ½ teaspoon vanilla extract 

• 1 ½ cup flour 

• 2 teaspoons baking powder 

• ½ teaspoon salt 

• 1/3 cup shredded coconut 

• ½ cup coconut milk 

• ½ cup milk (or you can use all coconut milk) 

• 3 tablespoons Tiptree Passion Fruit Curd 

For the buttercream frosting: 

• ½ cup caster sugar 

• ½ cup full fat coconut milk 

• 1 ½ tablespoons flour 

• 1 stick softened unsalted butter 

• Pinch of salt 

Instructions: 

For the cupcakes: 

1. Preheat your oven to 350°F and line 12-count muffin pan with paper liners. Set aside 
2. Beat together butter and sugar until light and creamy 
3. Add eggs 1 at a time until fully incorporated, then add the vanilla extract. Make sure to scrape sides as needed. 
4. In a separate bowl, mix together the flour, baking soda, salt and shredded coconut. 
5. Add a third of the dry mix to the wet and mix gently, then add half of the milk(s). Alternate between dry and wet until everything is mixed together. Be careful to not over-mix or cupcakes will become dense. 
6. Spoon batter into the cupcake liners and bake for about 20 minutes, or until a toothpick can be inserted and pulled out cleanly from the middle of a cupcake. 
7. Cool for 5 minutes before transferring to a wire rack, then let cool completely before filling and frosting. 
8. Once cooled, cut a 1 inch hole in the center of the cupcake and fill with Tiptree Passionfruit Curd. Plug with a little bit of cupcake that was cut out. 

For the buttercream frosting: 

1. In a small saucepan, whisk together milk, flour and half the sugar until smooth. Heat over low for 5-6+ minutes until the sugar dissolves and the mixture becomes a thick paste. The smell of uncooked flour should have disappeared. 
2. Pour into a bowl and cover with plastic wrap, making sure the wrap is touching the paste. Then place in fridge and let cool completely. 
3. Once milk paste is cool, beat together the butter and the remaining sugar until creamy (about 5 minutes). Add the milk paste to the creamy butter, and a pinch of salt, and continue to beat on medium-high for 5-7 minutes until a whipped cream consistency. 

To Assemble: 

1. Take cupcakes and pipe the buttercream frosting on top.  
2. Decorate as desired—can sprinkle shredded coconut on top! 

Serve and enjoy!  

About Tiptree 

All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.