Mummyji's been hunting for passion fruits since the Danang trip. U see, at the resort, there was this lovely passionfruit jam served at breakfast, and on the dessert table, there was always a plate of passionfruit cakes, and needless to say, they were just plain gorgeous. Mummyji found some indonesian passionfruits at the tekka market last week, but they don't have the tartness and gorgeous orange pulp as the aussie ones.. Mummyji also chanced upon some passionfruit jam at an organic food store, but the jar was really near expiry so it was a no buy. And finally, yesterday, when mummyji n daddyji were at raffles place settling some banking stuff, we walked into a fruit store, Sun Moon (or something like that) and found these lovely purple fruits, 3 in a tray, for about 2 bucks. After seeing daddyji off at the airport (to a golfing trip in Jogja), Mummyji drove to toa payoh to pick the babes up. As there was another hour before 4pm, mummyji popped in the Fairprice to browse through the interesting shelves of Phoon Huat. And Mummyji found a bottle of 10 varieties of sprinkles, with butterflies, leaves, hearts... so pretty that Mummyji wanted to dash right home to bake some cupcakes to decorate..
Mummyji searched through the recipe books at home, and finally, decided to improvise and baked some passionfruit cupcakes.
Here's my recipe, to share..
1 1/3cup SRF
half tsp salt
1/3 cup sugar
1/4 cup greek yogurt
60g unsalted butter
1 fresh vanilla pod
pulp of 1 passionfruit
Sift the flour n salt into a bowl, Mix in the sugar, and make a well in the centre. Lightly beat the egg, mix in the yogurt, vanilla and passionfruit pulp. Melt the butter and add to the well, pouring in the egg mixture as well. Stir everything with a wooden spoon till just mixed, be careful not to overstir.
Mummyji used the pretty pastel paper cases bought at Daiso, but they turned out pretty disappointing as they were soft and thin, which means they don't hold the shape very well. The cases were placed into 2 6-muffin tins, and a tablespoon of the batter was plonked into each case. The cakes were baked in a preheated oven at 175 deg C for about 12 minutes.
Voila, 12 cupcakes baked in less than 30 minutes!
Mummyji tried to do a whipped cream with icing sugar topping. It's either the sugar used(sugar powder) or the cream was whipped too much, cos everything turned into a liquid, and separated. Mummyji quickly dumped the mixture into the blender, and everything melded back again, but was still too liquidy.... so mummyji cut some butter, dumped that in, and blended the whole mix again, and got a thicker shake-like mix, and chucked that into the fridge for about half an hour. Mummyji had to send the babes for revision class at the aunt's, so the three of us quickly iced the cooled cupcakes, and decorated the tops with the pretty sprinkles, Mummyji's already mentioned that the cases were weak and the icing spread out a bit, but all in, we thought it was quite a good first attempt.
Mummyji's now thinking of turning the pumpkin the MIL brought home from malaysia into a pumpkin bread tomorrow.
Gonna do some recipe research now!
Kig ha farz: Breton buckwheat dumpling
2 days ago