Passion Fruit Curd
1 cup Sugar
½ cup passion fruit puree
6 egg yolks
2 oz Unsalted Butter, cold, diced
Whisk together sugar, puree and yolks. Place in a medium sauce pan bring to a simmer cook about 10 min until the custard is a nape consistency. Pour over cold butter and fold to incorporate fully. Refrigerate until set (curd will be semi firm and cold).
1/2 cup coffee, hot
¼ cup, 2 tablespoons cocoa powder
7.5 oz sugar
1/3 cup vegetable oil
6.25 oz all purpose flour
1 ½ teaspoon Baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Preheat conventional oven to 350 degrees F.
In a large mixing bowl combine hot coffee and cocoa whisking to fully incorporate. In a medium mixing bowl mix together egg, sugar and oil. In a large mixing bowl sift together flour, soda, and salt. Add wet mix to cocoa mix, stir well to incorporate, add dry and stir to incorporate fully, slowly add buttermilk, making sure to mix out any lumps.
Prepare cupcake pan with nonstick spray and liners, add batter to just over half full, bake 20-25 min until cupcakes spring back when touched.
6 oz rolled fondant
scalloped cookie cutter or you can use a small tart pan as a cutter
small round biscuit cutter
small flower shaped fondant cutter
Roll fondant out about 1/8 to ¼ inch thick, cut out the 12 scallops (should be slightly bigger than the top of the cupcake). Use the biscuit cutter to cut the centers out and place them on the cupcakes. Cut out the 12 small flowers and set them aside.
3.5 oz egg whites
1 teaspoon vanilla extract
pink food color
1 cup sugar
¼ teaspoon cream of tarter
1/3 cup water
1 Tablespoon corn syrup
1/8 teaspoon salt
Place sugar, cream of tarter, water, corn syrup and salt into a medium sauce pan, stir slightly to make sure all the sugar is wet. Bring mixture to soft ball stage (use a candy thermometer to bring it to 240 degrees.
While sugar is heating add egg whites, vanilla and pink food coloring to the bowl of a stand mixer and bring it to soft peak. When sugar is ready add to the egg whites with the mixer going.
Take care not to pour the sugar onto the whisk as it will splatter the sugar and you could get burned. Whip to cool the frosting, it should develop a nice shiny look and become a stiff meringue at around 7 minutes.
Core the chocolate cupcakes and fill with the chilled passion fruit curd, place the scalloped ring (necklace) on the cupcake. With a large round tip pipe a single tear shaped dollop on the cupcake. Gently affix the flower near the tip of the dollop.
Yield: 1 dozen cupcakes
Prep time: 50 minutes
Cook time: 45 minutes
Inactive prep time: 1 hour
Level of Difficulty: Difficult