White Chocolate Teacakes + Passionfruit Curd
These dainty white chocolate miniature cakes are dressed with tangy passionfruit curd, crisp meringue kisses and decorated with a flourish of edible blooms.
Ingredients
White Chocolate Teacakes
- 135g unsalted butter
- 100g good-quality white chocolate
- 250g caster sugar
- 1 tsp vanilla paste
- ¼ tsp fine sea salt
- 125ml (1/2 cup) water
- 165g plain flour, sifted
- 1 tsp baking powder
- 2 large eggs, at room temperature
- 12 meringue kisses, to decorate
- 12 edible flowers (dianthus), to decorate
Passionfruit Curd
- 3 large egg yolks
- 80g caster sugar
- 45g unsalted butter
- Pulp of 5-6 passionfruit (1/4 cup)
- Zest and strained juice of 1 lemon (1/4 cup juice)
- Pinch of fine sea salt
Instructions
White Chocolate Teacakes
- Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole standard cupcake or muffin tin.
- Melt butter, white chocolate, sugar, vanilla and salt in a medium saucepan over low heat. Once the butter and chocolate have melted, slowly add water and stir until smooth.
- Transfer mixture to large bowl and allow to cool for about 10 minutes.
- In a medium bowl, sift plain flour together with baking powder, then slowly add to melted ingredients, whisking gently until combined, taking care not to overmix, then gently whisk in eggs.
- Divide mixture evenly among holes in cupcake tin.
- Bake for approximately 25 minutes or until a cake tester inserted comes out clean.
- Allow to cool in tin for 10-15 minutes then turn out onto wire rack and allow to cool completely.
Passionfruit Curd
- Lightly whisk egg yolks and sugar together in large clean bowl until pale and thick but not frothy.
- Melt butter, passionfruit, lemon juice, zest and salt together in a medium saucepan over low heat.
- Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until in turns a deep yellow colour, and thickens enough to coat the back of a spoon (approx. 5-10 minutes).
- Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.
To Serve
- If the teacakes have baked with a slight dome on top – you may need to slice these off to allow the cakes to sit completely flat when placed upside down.
- Place teacakes upside-down on serving plate, then spoon passionfruit curd over the top.
- Decorate with meringue kisses and edible flowers.
Enjoy!
Notes
Makes 12 teacakes or miniature cakes
Recipe by The Polka Dotter at http://thepolkadotter.com/white-chocolate-teacakes-passionfruit-curd/