Dive into the vibrant world of Tropical Bliss Maracuja Cupcakes, where the exotic taste of maracuja meets the zesty tang of organic lemon zest in a delightful symphony of flavors. These cupcakes, with their moist base, creamy filling, and luscious topping, are a testament to the joy of combining simple ingredients to create something truly magical. Perfect for any occasion, these cupcakes will transport your taste buds to a tropical paradise with every bite.
Why You’ll Love This: These Maracuja Cupcakes offer a refreshing twist on the classic cupcake, combining the exotic tartness of maracuja with the sweetness of homemade cream topping. The addition of lemon zest to the batter infuses a bright citrus note that complements the passion fruit’s tropical flair perfectly. It’s a harmonious blend of flavors that promises a delightful dessert experience, making it impossible to stop at just one.
Perfect Occasion: These cupcakes are perfect for summer gatherings, brunches, birthday parties, or any occasion that calls for a touch of sunshine. They’re also an excellent choice for afternoon tea, bringing a burst of tropical flavor to brighten up your day.
Decoration Tips: Top these cupcakes with a dollop of the creamy frosting, and then garnish with fresh maracuja pulp or seeds for an eye-catching and tasty finish. Edible flowers or a sprinkle of lemon zest can also add a colorful touch, making each cupcake a mini masterpiece.
Ingredients:
- 2 eggs
- 120g sugar
- 100ml sparkling water
- 100ml oil
- 150g flour
- 1/2 packet baking powder
- 1 packet vanilla sugar
- Zest of one organic lemon
Cream:
- 200ml cream
- 3 tbsp powdered sugar
- 175g cream cheese (e.g., Philadelphia)
- 4 tsp San-Apart or 2 packets cream stiffener
Filling:
- 125ml maracuja juice
- 1/2 packet vanilla sauce powder (no-cook type)
Decoration:
- Fresh maracuja pulp
Directions:
- Whip eggs, sugar, and vanilla sugar until frothy. Briefly mix in oil and sparkling water. Gradually add flour and baking powder, blending until smooth. Pour the batter into paper liners in a muffin pan.
- Bake in a preheated oven at 180°C (356°F) for 15-22 minutes. Use a toothpick to check for doneness from the 15th minute onwards. Let the cupcakes cool completely.
- For the filling, whisk together vanilla sauce powder and maracuja juice. Hollow out the center of each cupcake and fill with the maracuja sauce.
- For the cream, beat cream, cream cheese, powdered sugar, and San-Apart/cream stiffener until stiff. Pipe the cream onto the cupcakes in a circular pattern.
- Decorate with fresh maracuja pulp just before serving.
Indulge in these Tropical Bliss Maracuja Cupcakes and let each bite take you on a journey to a world of refreshing, exotic flavors. Enjoy!
