As promised, here is a recipe with curd to passion released yesterday. Good with fresh raspberries from the garden of my parents (yes, you will have already noticed that with the rhubarb but not that, they are providers “official” of a lot of fruits and vegetables in my recipes !), and the fruit of the passion that an association very fruity and full of greed for this summer.
The topping in the curd for the cupcakes, I had never tested it but it is topissime and frankly lighter than the topping classics. Even though I have nothing against them because I love them too, but there it is a real discovery !
I used milk ribot for my dough to muffins, I find that it makes terribly soft, and I added (as always) of cereal flakes for a little crunch !
Has your spatulas !
Cupcakes raspberry and passion curd
Ingredients (for 12)
For the dough of muffins
- 315 g of flour
- 120 g of sugar cane
- 35 g of flakes of rye or oats
- 2 c. c. of yeast
- 1 c. c. of baking soda
- 1 large egg
- 75 g of butter half-salt
- 210 ml of milk ribot
- 150 g of raspberries and a little more for the decor
For the topping
- 65 g of sugar
- 50 g butter
- 2 eggs
- 3 passion fruit
To realize the passion curd for the topping the recipe here.
Preheat the oven to 190°.
Mix together the flour, sugar, oats, baking powder and baking soda in a bowl.
In another container, whisk together the egg, milk ribot and the butter previously melted.
Add this mixture to the flour and mix without working the dough too. Then add the raspberries to the batter, stirring gently.
Pour the batter into the muffin cups and bake for 20 min.
Let cool the muffins before adding the passion curd as topping and decorate with a few raspberries.
Good cupcakes !