Passion Fruit Cupcakes

 

I have been sitting here infront of my computer and looking to my phot files and I see so many delicious pictures and I am like now from were did I take the recipe for making this dish.

That is the problem when you download picture and you don't order it in a good way.
I know I will find it out after a while from few of them the rest I think will stay like that in my file as lot of other pictures of food.
I know I should do some way to be a bit orderly.

Ok this is a cupcake I made while ago, actually when I mde this super Delicious Passion fruit Curd which we all just loved it. I alse made with the same curd these cute littles Tartlettes which are absloutley Dinvine.
I would if I could make sure that I have this passion fruit curd at home always but they are a bit expensive and not always available but then like I say it is better to ahve them once in a while as you enjoy them more :-)
Notes:
Make sue you are generous with the curd for the filling as that is the star of this cupcake.

Ingridients for Cupcakes:

125 gm Selfraising flour
1 tsp baking powder
75 gm almond powder
100 gm butter in room temperature
150 gm sugar ( I used only 90 gm)
1 tsp of vanilla extract
1/2 tsp grated skin from lemon
2 eggs
75 ml youghurt

Ingridiengs for Meringue:
1 egg white
4 tbsp of sugar.
Plus you need 12 tbsp of passion fruit curd

Method:
Preheat the oven to 180°c.
Sieve the glour and the baking powder into a bowl. Add the almond powder and give it a mix.
Now add the butter , sugar and vanilla in a another bowl and using a hand mixer beat till they are light and fluffy.
Add the grated lemon .
Add the eggs one by one mixing till every thing is well incorporated.
Now add the flour mix and youghurt and beat till everything is mixed well.
Divide the mixture into the baking cups and bake for 20 to 25 minutes.
Leave it to cool.

When the cupcakes are cooled, scoop out a bit of the cake from the middle to make a hole and fill the whole with passion fruit curd.
Now make the meringue .
whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.
Add this into a pipping bag and pipe on top of the cup cakes and using a blow torch  to give them a caramalized effect.