(Gluten-Free) Passion Fruit Curd filled Cupcakes with a Meringue Topping

I’m a fan of baking cupcakes. I actually prefer baking them to eating them, which is a bit weird. Oh well.

It feels like weeks ago now, but last weekend a whipped up some vanilla cupcakes, filled them with some yummy passion fruit curd that we bought from a National Trust site over the summer and topped them with some meringue.

It is a dead simple recipe, nothing too fancy, so give them a go. You can use any curd you fancy, lemon would be so nice, mmmm.

Makes 12
Ingredients:
(For zee coopcakes)
110g/4oz caster sugar
110g/4oz butter
110g/4oz (gluten free) self raising flour
2 eggs (lightly beaten)
1tsp vanilla extract
2 tbsp milk
(About a quarter of a teaspoon of xanthan gum if you are using gluten free flour. Not integral but it does help.)

1. Oven on. Get it all warm so the cupcakes are nice and cosy later. Gas Mark 4.

2. Sugar. Butter. Mix mix mix. Get it nice and pale, and well combined.

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3. Eggs. Plop. Beat them into the mix like a crazy person. You could even put that vanilla extract in as well. I’m not forcing you to, but it would be a bit weird if you didn’t considering you’re following this recipe. Just saying.

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4. Sieve your flour and xanthan gum into your mix. Then fold them into the mix nicely. Don’t be nasty. Caress the flour with your big metal spoon. Wow. Nope, too far, sorry.

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5. Whack in some milk. Just makes it a nicer consistency for putting it into your cases.

6. Put them in some nice cases. Or ugly ones, they’ll still taste the same.

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Kay, cool. Let them bake then. Go on. Stop fussing, they’re fine.

They only take about 10-15 minutes WHICH IS AMAZING because in the space of like 30 minutes you can have cupcakes and that is fab. You could start making some meringue is you wanted. And you could do some tidying. But I don’t know, you might have a cleaner or a dishwasher. I don’t have either of those things. Life is so hard.

Meringue recipe. I don’t remember what I did to be honest. I think I just did:
2 egg whites
200g caster sugar

Let’s go with that.

7. All you do is whisk the eggs until they form stiff peaks. Which is baking terms for it goes proper thick and stuff.

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8. Then add your sugar bit by bit. Don’t add it all at once, just take your time. Keep whisking for about 2-3 minutes. Don’t eat it all before you even put it on the cakes, I know it is tempting.

Leave your meringue, and go and take pictures of your dog.

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9. Once you’ve done that (it is integral to the recipe I swear) check those cakes. Are they baked? Stick a skewer and see.  Is it dry when you take it out? Woooo. They are done. Let them cool on a wire rack, and make sure they are completely cool before doing anything else.

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10. Once they have cooled, make a little cone in the centre of the cake and take it out to make a hole. That makes no sense. Just have a look at the pictures.

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11. Fill them with your curd! You can stick the tops back on keep them off, up to you.

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12. Time to use that meringue. If you have one, get a piping bag and fill your piping bag up with meringue. Make sure to fold your piping bag so that your only filling half the bag and not getting into a sticky mess.

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13. Pipe your meringue onto your cakes (if you aren’t piping, just spoon it on). I also used a round nozzle because I’m a fancy pants.

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14. I didn’t have a torchy thing so I just stuck my cakes under the grill for a bit to brown them. I kept leaving it too long so some are a little… Darker… They tasted finnneeee.

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And that’s it!!

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If you read my recipes expecting a cohesive structure… I’m sorry.

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2 thoughts on “(Gluten-Free) Passion Fruit Curd filled Cupcakes with a Meringue Topping

  1. Um, excuse me, but in Jamie Oliver’s recipe for these cupcake he takes a picture of a chihuahua – will using your method affect the final product in any way?

    (but damn these look good)

    Like

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