Description
These Mango Passionfruit Mini Cakes combine the sweetness of ripe mangoes with the tangy zing of passionfruit, creating a refreshing and indulgent dessert. Each mini cake features a moist mango-infused sponge, a luscious passionfruit curd center, and a dollop of whipped cream on top. Ideal for individual servings at parties or as a special treat to brighten your day.
Ingredients
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- For the Mango Cake:
- 220g (2 cups) all-purpose flour
- 250g (1 1/4 cups) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 100g (1/2 cup) vegetable oil
- 30g (2 tbsp) pure mango juice
- 450g (2 cups) mango puree*
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- For the Passionfruit Curd:
- 3 large egg yolks
- 85ml (1/3 cup) passionfruit juice
- 100g (1/2 cup) granulated sugar
- 15g (1 tbsp) unsalted butter
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- For the Whipped Cream Topping:
- 150ml (3/4 cup) heavy whipping cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
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- Garnish:
- Fresh mango slices
- Passionfruit pulp
- Mint leaves (optional)
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- Note: To make mango puree, blend ripe mango chunks until smooth. Strain to remove fibers if necessary.
Instructions
- Prepare the Mango Cake:
- Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs, oil, mango juice, and mango puree until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely on a wire rack.
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- Prepare the Passionfruit Curd:
- In a heatproof bowl, whisk together egg yolks, passionfruit juice, and sugar.
- Place the bowl over a saucepan of simmering water (double boiler).
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the butter until melted and smooth.
- Let the curd cool, then refrigerate until set.
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- Prepare the Whipped Cream Topping:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Keep refrigerated until ready to use.
- Assemble the Mini Cakes:
- Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cake.
- Fill each cavity with a spoonful of passionfruit curd.
- Top each cupcake with a dollop of whipped cream.
- Garnish with fresh mango slices, a drizzle of passionfruit pulp, and mint leaves if desired.
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Notes
- For a smoother curd, strain the passionfruit juice to remove seeds before use.
- These mini cakes can be made a day in advance and stored in the refrigerator. Add the whipped cream topping just before serving for best results.
- Adjust the sweetness of the whipped cream to taste.
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
