As you may have already noticed, I am quite excited about filled cupcakes at the moment. The idea for this one came about when my fiance ordered a passion-fruit curd pavlova at a restaurant and while I am not the biggest fan of meringues, the passion-fruit curd was tasty enough to start me thinking about making it myself. I guessed that using my trusty lemon curd recipe, substituting 2 passion-fruits for every one lemon and reducing the sugar content a bit would be all it took. Happily I was right and the passion-fruit curd worked first time. Choosing a frosting took a little more thought. After deciding that passion-fruit icing would be a little too much, I looked for something that wouldn’t overpower the relatively subtle flavour of the passion-fruit but that was also able to bring it’s own dimension to the finished cupcake. I liked the idea of using white chocolate frosting for several reasons. Firstly, it has a mild but distinctive flavour. Secondly, it’s creamy/white colour appealed to me as an aesthetic finishing touch to the cupcake, and thirdly, it is a tried and tested recipe so I could be certain of exactly what it would taste like and I imagined the flavours working well together. And they did!
While the cupcake went well with my morning cup of tea, it actually has puddingy qualities that could allow it to work well as an after dinner cupcake. An individual serving alternative to slicing a gateaux.