If you follow me on Instagram, then you may have seen on my story that I’ve been doing A LOT of baking over the past few weeks (sorry for the spam). I’ve been testing and trialling different combinations of buttercream, curds, sponges, the lot! All because of a very exciting reason indeed. Baaasically, at the end of last year I may have filled in an application for that much loved baking show (can’t say the actual name, but you know the one). I seriously couldn’t believe it when I received my first phone call asking if I’d like to have an interview…ME??? Literally wasn’t expecting anything to come of it, so at this stage I was completely shocked. But I must say, I REALLY couldn’t believe it when I then heard back again, asking if I’d go down to London for a second interview!! It was an absolute pleasure, and super exciting to bake for something that I consider such a huge deal and a complete dream. Obviously, I’m writing this because unfortunately I didn’t get through on my second interview, but it was such an exciting and amazing experience, one that I’m really proud of and if anything, it’s really encouraged me to bake even more!
So there you go! I thought I’d share on here the cupcakes I baked, especially as I think they’d make for a perfect Valentines treat whether you’re all loved up or not.
Baking something for valentines is THE ONE, whether you’re spending V-day with the love of your life, your bestie, your dog, or doing a Bridget Jones with a bottle of wine, a sweet treat is exactly what everyone deserves. I for one, DEFINITELY plan to treat myself tomorrow, so I may have to whip up another batch of these delicious, and oh so fruity cupcakes.
Now, the recipe for these may be a little decadent for if you just want a quick valentines fix to show you’ve made an effort. But you can always take away some of the elements if you’re not feeling particularly confident. These pretty little cakes would be peeeerfect for a birthday, or special occasion, so I’d say definitely keep this recipe in mind for if you’re wanting to create something a bit wow (even if I do say so myself).
What you will need:
For the Passion fruit curd..
– 6 Passion Fruit
– 5 Egg yolks
– 150g Caster sugar
– 60g Cold butter
Start by making the curd…
– Place the passion fruit flesh in a sieve over a bowl and mix with a metal spoon until the juices have been pushed through, leaving the seeds in the sieve. I don’t like to waste anything so I actually just eat the seeds once all the juice is collected in the bowl, maybe that’s weird I don’t know.
– Add the sugar and egg yolks to the bowl of passion fruit juice and whisk together to combine. Place the bowl over a pan of shallow simmering water and whisk continuously for about 10-15 minutes or until the mixture’s thick enough to coat the back of a wooden spoon, it normally looks quite pale and frothy.
– Take the curd off of the heat and stir in the cold butter. This is to stop the curd cooking, and it will make it lovely and glossy.
– Chill in the fridge until you use.
For the Jam…
– 1 Punnett of raspberries
– 55g Caster sugar
To make the jam…
– Place the raspberries and sugar in a pan over a medium heat and bring to a simmer for 15 minutes, stirring occasionally. Once thickened remove from the heat and pass through a sieve to get rid of the seeds (I prefer smooth jam in cakes). Add a generous squeeze of lemon to bring out the flavours and make it really zingy.
For the cupcakes…
– 250g Self raising flour
– 250g Caster sugar
– Half tsp Bicarbonate of soda
-250g Unsalted butter
– 4 Large eggs
– 3 tbsp Whole milk
– Zest of 1 lime
– Preheat the oven to 170 C, gas 5, and prepare a cupcake tray with cases.
– Sift the dry ingredients into a large bowl, add the butter (make sure it’s soft), eggs, and mix together till combined (this is an all in one recipe). Once combined, grate in the zest of one lime and mix to combine. fill the cupcake cases equally, filling about two thirds. Bake on the middle shelf of the oven for 20 minutes, until golden, they spring back when touched, or a skewer comes out clean. Leave to cool on a wire rack.
For the Lime and Passion Fruit drizzle (optional)…
– Juice of 1 lime
– Juice of 3 passion fruits
– 60g Caster sugar
For the drizzy drizzle…
– Into a pan, separate the juice of the passion fruits using a sieve, add the juice of one lime, and add the sugar, stir over a low heat until the sugar is dissolved (this will only take a few minutes).
– Drizzle over the cupcakes as they’re cooling, I always trim the tips of the cupcakes so that they absorb the drizzle better.
For the coconut buttercream…
– 250g Unsalted butter
– 3 tbsp Coconut cream
– 700g Icing sugar
– 1tbsp whole milk (if needed)
– If you’re wanting to create the rose effect piping, you will need a piping bag, disposable is best, and an 8 point closed star nozzle.
To make the delicious buttercream…
– In a bowl place the butter (make sure it’s soft) and the coconut cream and mix on a high setting for just over 5 minutes or until really fluffy and pale. Best results will come from using a mixer.
– Sift the icing sugar into a separate bowl, then add half to the butter, mix to combine and then add the remaining half. Continue to mix till really smooth and pale (almost white). If the buttercream’s too stiff add some whole milk and tablespoon at a time until it’s a pipeable consistency.
– Place in a piping bag, if you’re going for the rose piping, use the recommended nozzle, start by piping in the centre of the cupcake and follow round slowly- I recommend watching a YouTube video if you’re not sure, I always watch Cupcake Jemma.
Decorate them how you like!! I went for two styles, using edible gold leaf, freeze dried raspberries, fresh raspberries, and lime segments with glitter and gold.
If you like the look of these pretty little cupcakes and would like something similar for a special occasion, but aren’t much of a baker yourself, feel free to contact me for any cake enquiries!
Happy V-Day to you all, have fun spreading the luurrrvve.