• 17 February 2009
I love coconut and passion fruit and the combination of these two favorites is utter bliss in my book.
I know I spoke about coconut cupcakes here recently, but I hadn't discovered these coconut cupcakes and I must say they are the best I've had yet. I didn't try her frosting recipe because I've tossed all my corn syrup, but the cupcake recipe itself is delicious. I'm convinced it's the usage of coconut milk (I like the Chaokoh brand best).
For these cupcakes I made up my own passionfruit buttercream recipe with softened butter, powdered sugar, and passionfruit puree. I kept adding a little of this and that so I have no recipe to report but I find that buttercreams are often like that anyway. You really just need some basic ingredients and then you taste and add as you please.
To achieve a pretty look without fancy tips or other cake decorating supplies, simply place the frosting in a plastic bag, like a Ziploc. Cut a small hole in the bottom corner--start small and them make it larger if you deem it necessary. Squeeze the frosting out and wrap it around the cupcake, like a snail shell. This very simple technique will make the frosting go on more evenly and look more professional.
Note: Locally you can find these white Chinese takeout boxes at Xpedx for 19 cents each.