These dainty white chocolate miniature cakes are dressed with tangy passionfruit curd, crisp meringue kisses and decorated with a flourish of edible blooms. The sweetness of white chocolate is beautifully tempered by the tart passionfruit curd in these gorgeous little afternoon tea treats. They are fairly simple to make, but when embellished with meringue and pretty pink flowers, they are perfect for any special occasion.
1) To decorate these little cakes, you can easily make a batch of meringue kisses yourself using this recipe. I often keep the extras in an airtight container for decorating other cakes and tarts. If short on time, you can purchase meringue kisses from most speciality food or cake stores.
2) The passionfruit curd can be made in advance if needed and will keep for at least a few weeks in a sterilised jar in the fridge. Ensure it comes to room temperature when serving as it’s much easier to decorate the cakes, and the flavour is more pronounced.
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.
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
- 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
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.
- 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.
- 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.
Makes 12 teacakes or miniature cakes