Passionfruit Curd Cupcakes

I have been contemplating on working with passion fruit because I really love the unique aroma and the slight sour tang passion fruit provides to anything it is added to. So instead of Vanilla Cupcake with Lemon Curd Core done in previous bake, I went with passion fruit curd instead. So here's the recipe.

(Makes 12 standard muffin size)

To make the vanilla cupcakes

125g self-raising flour

125g caster sugar

125g unsalted butter at room temperature

2 eggs

0.5 tsp baking powder

3 tbsp plain yogurt

Zest of 1 lemon

a pinch of salt

To make the passion fruit curd

3 large eggs

125g caster sugar

125g passion fruit puree

200g unsalted butter

To make the frosting

125g cream cheese

75ml whipping cream

50g icing sugar

For the cupcakes

1. Preheat the oven at 180 degrees and line the muffin tin.

2. Sift together the flour and the baking powder and set aside.



3. Beat the sugar and butter till light and fluffy.

4. Add the eggs, one at a time, beating to combine before adding the next.

5. Add the yogurt and mix till fully incorporated.

6. Add the sifted flour and baking powder mix as well as the zest and mix to combine.

7. Spoon the batter into the lined tray, filling to three quarter of each cup.

8. Bake in preheated oven of 180 degrees for about 20 minutes. Insert a skewer into the center of a cake and if the skewer comes out clean, the cake is cooked. (Mine was a bit dark because I left it in the oven for about 24 minutes, so 20 minutes should be adequate.) Remove the cakes from the tray and leave the cupcakes to cool completely on a cooling rack.

For the passion fruit curd

*This can be made a few days in advance.*

9. Mix all the ingredients except the butter in a large mixing bowl and whisk to combine.

10. Place the bowl over a pot of simmering water and whisk continuously till the mixture thickens. To do a quick test, coat the back of a wooden spoon with the thickened mixture and run your finger across the spoon. If the 'finger path' remains, your mixture is ready.

11. Take the mixture off the heat and add in the butter (cut into cubes) and whisk to incorporate.

12. Pour into a container, cling wrap the mixture, with the cling wrap touching the surface of the curd, and chill in the fridge to set and until ready to use.

For the cream cheese frosting

13. Cream the cheese and icing sugar till soft and smooth. 

14. Whisk the whipping cream till soft peak. 

15. Fold the whipped cream into the cheese mixture till smooth. 

To assemble

16. Core the cupcakes to fill with the passion fruit curd.

17. Fill the core with passion fruit curd. I used a piping bag to make it neater and easier.

18. Use a star nozzle tip to pipe the cream cheese on top and decorate as desired.

This was really good and I love how the tangy passion fruit curd balances the sweetness from the cupcakes. This was also well received by the group I specially baked for.

Swiss Roll

I like Swiss rolls because the flavours vary according up the filling at the center. Its versatility allows the baker to be really creative with the filling. Because the mango I originally wanted as the filling wasn't ripe, I had to use the lone pear I found in the fridge. The crispy pear worked quite well with the soft Swiss rolls , though the textures are totally different. Here's the recipe to the Swiss roll.

(Makes 23 cm by 33 cm roll)

To make the sponge

70g caster sugar
40g cake flour
25g melted butter
3 eggs (separated)

To make the pear filling

160ml whipping cream
1tbsp icing sugar
1 pear thinly sliced 

1. Preheat the oven at 180 degrees and line the baking tray.

2. Beat the egg white and sugar till stiff peak.

3. Add the egg yolks and beat for a minute at low speed till combined.

4. Sift the flour over the mixture and fold to combine.

5. Add the melted butter and fold gently to combine.

6. Pour the batter over into the tray and spread evenly. Bake in the oven for about 10 minutes till the sponge springs back when touched.

7. Turn the sponge out when ready and roll together with a clean cloth so the shape is set and allow to cool in the rolled form.

8. Prepare the filling, whipping the cream and the icing sugar till soft peak.

9. Once sponge is cooled, unroll and spread cream all over the sponge and add the sliced pear

10. Reroll the sponge and chill till ready to serve. 

You can change the fruit according you your liking. 

Macha Crepe Cake

So I want to slap myself for forgetting to press 'save' after drafting the post for a long time, now I got to start all over again, this time, I will remember to press 'save'.

Tried chocolate crepe cake previously and didn't think it turned out well, so I took a break for a good many months, but I decided to try again, this time, working with green tea. I think it turned out pretty decent, so here's the recipe.

(Makes a 6-inch cake)

For the pastry cream

100g sugar
40g corn flour
28g unsalted butter at room temperature
400 ml milk
6 egg yolks
1 tsp vanilla extract

*You may flavour the cream with orange or lemon zest*

For the crepe cake

130g plain flour

240 ml milk

120 ml warm water

4 eggs

58g unsalted butter at room temperature

3 tbsp sugar

2 tbsp macha powder

a pinch of salt 

To make the pastry cream

1. Whisk egg yolks, sugar and corn flour together.

2. Heat the milk till very hot and drizzle the milk into the yolk batter. When all the milk is added, return the batter to low heat. 

3. Heat till the mixture thickens, stirring continuously.

4. Take the cooked cream off the heat and leave to cool slightly before whisking the butter in. Place a cling film directly on the surface of the cream. Leave in chill in the fridge till ready to use.

5. When assembly, whisk the cream till smooth before use.

To make the macha crepes

6. Place all the ingredients in a mixture and stir till the batter becomes smooth.

7. Leave the batter to chill in the fridge for at least an hour before use.

8. Heat a 6 inch non-stick pan over low fire and butter the pan using paper towel.

9. Pour the chilled batter in the pan and tilt the pan to cover the base thinly with the batter. Cook crepes for a minute or two on both sides. 

10. When all the crepes are cooked and cooled (about 20 pieces), place a cake board or a serving plate on the bottom and line the first piece of crepe on it.

11. Spoon some cream on top of the crepe and spread the cream over the entire crepe. Place another piece of crepe over, apply the cream and repeat till all the pieces are used up.

The finished product doesn't look that impressive till the cake is cut open.

I thought the layers are even and soft, but the amount of cream can be increased.

Almond Crusted Orange Cake

Been feeling under the weather for a while and I think I need a major clean up in life, clean out the junk and the negativity and inject some life and joy so that they flow from within. Never lose hope in life and hang on that faith that we can face tomorrow because He holds tomorrow and He holds my hands.

An orange cake with almond topping to brighten my life a little. Cheer up!

This recipe was taken from the Nasi Lemak Lover. She's my new found inspiration. 

(Makes a standard loaf tin)

For the orange cake
125g cake flour
125g unsalted butter at room temperature
90g caster sugar
2 eggs
2 tbsp fresh orange juice
zest of 1 orange
1 tsp baking powder
1 tsp vanilla extact

For the almond topping
45g flaked almond
25g honey
10g butter
splash of orange juice
spinkle of seasalt


1. Preheat the oven at 170 degrees and line loaf tin with baking paper. Sift the baking powder and flour together and set aside.

2. Beat butter and sugar till light and fluffy. (I used a hand whisk because I was too lazy to use the machine.)

3. Add the eggs one at a time, making sure the eggs are well combined with each addition.

4. Add the vanilla extract and fold in half the flour. Add the orange juice and zest and fold in the rest of the flour.

5. Pour the batter into the lined loaf tin and spread to level the batter.

6. Bake in preheated oven of 170 degrees for about 30 minutes. The cake is ready when a skewer comes out clean when inserted into the middle of the cake.

7. Put honey, butter, juice and almond into a saucepan and heat to make sure the almonds are coated with the honey and butter mixture.

8. Spread the almond topping on top of the cake and sprinkle sea salt sparingly. (Sea salt creates that nice balance with the sweet honey.)

9. Bake for 10 minutes in oven at 180 degrees till the almonds becomes crispy and the honey caramelise.

It was scrumptious and the orange zest and juice perfumed the cake, leaving a nice, lingering fragrance in the mouth. The almond topping is addictive and I can really have it on its own. really nice!



In peace I will lie down and sleep, for you alone, Lord, make me dwell in safety. (Psalm 4:8 NIV)