PASSIONFRUIT COCONUT CUPCAKES

Hot on the heels of the Homemade Passionfruit Curd recipes comes these gorgeous Passionfruit Coconut Cupcakes. These are like a little passionfruit pavlova and coconut cupcake combined.

Ingredients
FOR THE MERINGUES

• 2 egg whites
• Good pinch of cream of tartar
• 1/2 cup (100g / 3.5oz) caster (superfine) sugar
• Yellow food colouring

FOR THE COCONUT CUPCAKES

• 1/2 cup 115g unsalted butter, softened to room temperature
• 1 cup 200g granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups 195g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shredded coconut
• 1/2 cup 125ml coconut milk
• ½ cup 125ml milk (or you can use all coconut milk

FOR THE COCONUT BUTTERCREAM

• 1/2 cup (100g / 3.5oz) caster (superfine) sugar
• 1/2 cup full fat coconut milk
• 1 1/2 tablespoons plain (all purp) flour - (notes)
• 115 g (1/2 cup / 1 stick) unsalted butter, softened
• Pinch of salt
• 3 tablespoons passionfruit curd (store-bought or homemade) - (notes)

Instructions
FOR THE MERINGUES

1. Preheat oven to 120C / 250F  / 100C fan forced. Line 2 cookie sheets with baking paper.
2. In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites to soft peak stage. About 5 minutes.
3. Sift over the cream of tartar and beat through. Now add the sugar one tablespoon at a time until the egg whites are thick and glossy and at stiff peak stage. Once all the sugar is incorporated, test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
4. For full instructions : www.sugarsaltmagic.com

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