Vanilla Bean Cup Cakes with Pink Passion Fruit Frosting & Wild Hibiscus Flowers April 16, 2015 15:05
|Recipe by: Chef Jon-Anthony of Chicago (www.jon-antony.com)|
35 cupcake papers
3 1/2 cups self rising flour
1/4 teaspoon salt
1 3/4 cups plus 3 tablespoons sugar
1 1/2 cups vegetable oil
1 cup buttermilk
1/2 cup water
3 large free range eggs
2 teaspoons vanilla bean paste
Pink Passionfruit Frosting
1 Pound unsalted butter
8 oz cream cheese
4 cups powdered sugar
Pink gel coloring (Or you can use the syrup from the Wild Hibiscus Flowers or Flower Extracts)
3 tablespoons passionfruit pulp
20-30 Wild Hibiscus Flowers
1 cup fine white sugar
Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, salt into large bowl. Using an electric mixer on low, mix sugar, oil and buttermilk until blended. Add lightly eggs, vanilla bean paste and water and mix. Gradually add dry ingredients and mix until just blended.
Spoon batter into tins, about 3/4 full. Bake cupcakes until a toothpick inserted in the centre comes out clean, about 15-20 minutes.
Transfer cupcakes to racks and cool.
Place icing in piping bag with large star tip and pipe onto cool cupcakes. Remove Hibiscus flowers from syrup and allow to drain then roll in sugar and place on tray to dry for about an hour if need roll back in sugar before topping cup cake.