Coconut Cupcakes with Passionfruit Curd

Step 1

Passionfruit Curd

Place small saucepan on a low heat and add butter. Once melted add in the caster sugar, passionfruit pulp and eggs, stirring continuously until the mixture thickens and coats the back of a wooden spoon. Transfer curd to a bowl, cover and refrigerate.

Step 2

Preheat oven to 160°C fan-forced (320°F). Line 2 x 12 capacity muffin tins with large patty pans.

Step 3

With electric mixers, beat together eggs and sugar on high speed until pale and frothy and has tripled in volume.

Step 4

Sift flour, salt and baking powder into the wet ingredients and beat on low speed until combined.

Step 5

Melt butter in a small saucepan over a low heat and then stir in coconut milk. Add one cup of batter into the coconut mixture and stir to combine. Once combined, pour the coconut mixture into the remaining batter and fold in the shredded coconut.