POG cupcake (Passionfruit-Orange-Guava)
Inspired by combining orange cupcakes: https://www.sugarsaltmagic.com/dreamy-creamy-orange-cupcakes/, passionfruit curd: https://larasandora.com/easy-lemon-curd/, and guava frosting: https://cooking.nytimes.com/recipes/1020157-hawaiian-guava-cake to make a cupcake version of the popular tropical drink.
Equipment
- Stand Mixer
- Muffin tin/liners
- Scoop
- Bismark tip/pastry bag
- offset spatula
Ingredients
For the Passionfruit Curd:
- 1 recipe lemon curd, subbing orange zest for lemon zest and passionfruit juice for lemon juice https://larasandora.com/easy-lemon-curd/
For the Cupcakes:
- 1 cup all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup superfine sugar
- ¼ cup whole milk room temperature
- 2 large eggs room temperature
- 2 tablespoons orange juice from about 1-2 oranges depending on size
- Zest of 1/2 medium orange
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- 8 ounces cream cheese at room temperature
- ½ cup granulated sugar
- Pinch of kosher salt
- 3 drops of red food coloring optional
- ½ cup guava concentrate or reduced guava juice
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
- In a separate bowl, mix together the melted butter and sugar just to combine.
- Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
- Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
- Fill each cupcake cavity to about ⅔ full. Bake for around 20 minutes or until a toothpick inserted comes out with just a couple of crumbs on it. Transfer to a rack and allow to cool thoroughly.
For the Frosting:
- In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. (Don’t overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there’s no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- To assemble, place the passionfruit curd in a pastry bag fitted with a Bismark tip (such as Wilton 230). Fill cooled cupcakes with passionfruit curd. Using an offset spatula, frost with guava frosting. Serve immediately, or keep chilled.