Here in Lisbon is still summer with more than 30 degrees and baking cupcakes everyday is not so pleasant. The kitchen looks like the hell!
This summer recipe is slightly sweet, but the passion fruits gives the proper sour touch and at the same time enhaches the flavour of the mango curd.
Next MoFo I’ll choose another subject, popsicles could be a better idea!
For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil
For the frosting
1 cup soy cream at room temperature (I used Tofutti)
1 can full fat coconut milk (for the recipe we use 1/3 cup coconut milk fat)
1/3 cup confectioners sugar
For the mango curd
1 ripe mango or canned mango
2 tbsp cornstarch
2 tbsp coconut milk
2 tbsp lemon juice
For the decoration
5 passion fruits
Start by refrigerating overnight the can of coconut milk. This procedure allows to separate the fat from the liquid.
Preheat the oven to 180°.
For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the mango curd blend mango until smooth. In a bowl whisk cornstarch, coconut milk and lemon juice. Pour mango in a pan a bring to a boil. Add the mixture, reduce the heat and gently stir until thickened. Remove the pan from the heat and let it cool completely.
For the frosting scoop the coconut milk fat on the top of the can and beat with confectioners sugar. Add soy cream and beat again until fluffy.
Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the mango curd and replace the top. Spread the frosting on the top of each cupcake and garnish with passion fruits.