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Earl Grey and Granadilla Cupcakes

Earl grey cupcakes filled with granadilla curd and toasted honey meringue

Course Appetizer, Breakfast, Dessert
Cuisine American
Keyword Earl grey, earl grey cupcakes, Honey meringue
Prep Time 1 hour
Cook Time 1 hour
Servings 16

Ingredients

Granadilla Curd

  • 4 L Egg Yolks
  • 175 gm Granadilla/passionfruit plup about 4 fruits
  • 150 gm Granulated Sugar ¾ cup
  • 115 gm Salted Butter 1 stick
  • 2 tbsp Corn Starch/flour

Earl Grey Cupcakes (16 standard)

  • 150 gm Salted Butter 1⅓ stick
  • 60 ml Canola oil ¼ cup
  • 150 gm Granulated Sugar ¾ cup
  • 4 L Eggs
  • 60 gm Curd / Plain Yogurt ¼ cup
  • 180 gm All purpose Flour 1½ cup
  • 2 tsp Baking powder
  • 1½ tsp ground earl grey tea leaves or 2 bags infused with milk
  • 60 ml Milk ¼ cup

Honey Meringue Frosting

  • 150 gm Honey 7 tbsp
  • 4 L Egg Whites
  • ¼ tsp Cream of tartar or lemon juice - ½ teaspoon

Instructions

Granadilla Curd

  1. Add all ingredients in a metal or a glass bowl.

    On a pan with simmering water, place the bowl with the ingredients and whisk slowly.

  2. Keep whisking gently until the curd starts to thicken. Make sure that the bottom of the bowl does not touch the simmering water.

  3. Once the curd starts to thicken, remove from heat. Strain it to remove the granadilla seeds. Discard all but one tablespoon of seeds to add at the end to give it a "granadilla look" :D

  4. This straining also helps to clear any egg white bits that may have been slightly cooked in case the water was too hot or the bowl touched the water.

  5. Store it in a bottle until needed for the cupcakes, the curd can be stored in the refrigerator for upto 3 weeks.

Earl Grey Cupcakes (16 standard)

  1. Preheat the oven to 180°C/ 350°F. Line the muffin tin with liners.

  2. In a bowl of a stand mixer fitted with paddle attachment, add the butter, oil and sugar. Cream the fats and sugar until light, pale and fluffy.

  3. Add and beat one egg at a time. Add the yogurt and earl grey tea bits into the bowl.

  4. Sift in the dry ingredients (Flour and baking powder). Mix thoroughly until all the ingredients are incorporated.

  5. Divide the batter into the cupcake liners. Bake for around 20 minutes or until the tops are light springy and golden.

  6. Remove from oven and let the cupcakes cool on a cooling rack

Honey Meringue Frosting

  1. Clean metal bowl of the stand mixer and the whisk attachment with a little bit of lemon juice/ Vinegar.

  2. In a small pan, heat the honey until its bubbling and boiling like liquid gold.

  3. Meanwhile, whisk the egg whites and vinegar/ lemon juice on medium speed until soft peaks are formed.

  4. Add the honey "syrup" / hot honey slowly into the bowl, as the egg whites are whipping.

  5. Whip until stiff peaks are formed. Save until the cupcakes are ready to be assembled.

Assembly

  1. Using an apple or a cupcake corer, remove the center of the cupcakes.

  2. Spoon in the granadilla curd into the cupcake cores. You can also transfer the curd into a piping bag and use that to pipe into the cupcake center.

  3. Transfer the honey meringue into a piping bag fitted with a star piping tip.

  4. Pipe the honey meringue swirls on the cupcakes and torch them toasty for extra fun!