Swiss Meringue Buttercreme Filled Cupcakes

by on April 29, 2016 » Add the first comment.
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Makes about 24

INGREDIENTS for BATTER

  • 1-1/2 C AP flour
  • 1 tsp baking powder
  • 2 sticks of butter
  • 1-3/4 C granulated sugar
  • 1 egg
  • 2 tsp vanilla
  • 1-1/4 C whole milk

STEP BY STEP

  1. Preheat oven to 350º
  2. Sift together flour and baking powder and set aside
  3. Cream together butter and sugar using Kitchen Aid
  4. Add egg and vanilla and stir to incorporate
  5. Alternate 1/3 milk and 1/3 flour mixture until all combined
  6. Fill cupcake papers with 1/2 C scoop each of batter
  7. Bake for 20 minutes at 350º

INGREDIENTS and STEP BY STEP for FILLING

  • 8 egg yolks
  • 1 C granulated sugar
  • 10 TBL butter
  • 1/4 tsp salt
  • 2/3 C frozen puree of passion fruit
  1. Mix it all together
  2. Simmer to thicken
  3. Set aside to cool

NOTE: Buy wrinkly passion fruits, not plump ones ( which are not yet ripe )

  1. Use apple corer to remove center of cooked / cooled cupcakes
  2. Pipe passion fruit into the hole

Top with Swiss Meringue Buttercreme using a star piping bag

 

 

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