Posts Tagged ‘passionfruit’


I know it’s 7:30pm in the States and the day after Valentine’s Day in Australia but I am physically incapably of letting a holiday pass without making a corresponding dessert. I think it may be a problem. Chronic Seasonalbakingaholic? Sure, that sounds about right.

For this Valentine’s Day, I wanted to make something a little different. EVERYONE makes red velvet something or other. I’m totally guilty of that as last year I made Red Velvet Nutella Breakfast Rolls in the shape of hearts. (side note: the Aussies say “Love heart” when describing the traditional Valentines Day heart…weirdos). They were to die for. I think I had a dreams about those breakfast rolls for days after. BUT, they were kind of cliche.


So this year, I decided to branch out a little and leave the red velvet for others (my pancakes were technically not red velvet since they don’t have food dye…even though you could easily add it). I decided to go for passionfruit since you want passion for Valentine’s Day? Get it? Get it? Cool. And thanks to this handy cook book I got for Christmas (thanks Matt!), I know that passionfruit and coconut pair well together. Thus, the Coconut Passionfruit Cupcake with Coconut Milk Buttercream was born.


Coconut Passionfruit Cupcake with Coconut Milk Buttercream Frosting
veganized from SBS.com.au
makes approximately 15

cake ingredients:

  • 1½ cups self-raising flour
  • ½ cup shredded coconut, sweetened or unsweetened, whichever you prefer.
  • ¾ cup coconut milk
  • ¼ cup passionfruit pulp (approximately 3–4 large passionfruit)
  • ¾ cup vegan butter, room temperature
  • ¾ cup sugar
  • 2 Ener-G eggs

Preheat the oven to 180°C (350°F). Whisk together the flour and coconut in bowl, set aside. Combine the coconut milk and passionfruit pulp in a small jug and set aside. Whisk together the vegan eggs and set aside.

Cream butter for 1–2 minutes until light and fluffy. Add the caster sugar a third at a time and beat for 1–2 minutes after each addition.

Add 1/2 the egg mixture and beat for 1 minute. Add the rest and beat for 1 minute.

Add ⅓ of the flour and coconut and beat on low until just combined. Add half of the coconut milk and passionfruit mixture and beat until combined. Repeat this again and then finish with the final third of the flour and coconut. Do not over beat the mixture or it will become tough.

Line cupcake pans with papers and fill liners 3/4 full. Bake for 15–20 minutes or until skewer comes out clean when tested. Allow cool on a cake cooler.

 Coconut Milk Buttercream Frosting*:
adapted from Dairyfreecooking.about.com
  • 1/2 cup dairy-free soy margarine, room temperature
  • 4 c. powdered sugar
  • 1/2 can coconut milk
  • 1/2 t. vanilla extract
  • food coloring (optional)
Beat the butter until fluffy, about 1 minute. Add half of the powdered sugar and beat for another 1-2 minutes until well mixed. Add the coconut milk and vanilla extract. Beat for another 1-2 minutes. Add the remaining powdered sugar and beat for 1 minute or until well mixed and fluffy. Add food coloring if you wish.
*One of the batches of cupcakes I made come out super fluffy and moist. It was almost the texture of pound cake and suspect I over mixed something. If that happens with yours, I would recommend saving the buttercream for another recipe and going the coconut whipped cream route. I haven’t been able to find an Aussie brand of coconut milk that will separate which is why I opted for buttercream but most in the US do separate.
To make the chocolate hearts:
vegan chocolate, preferably melting chocolates
Line a cookie sheet with wax paper or parchment paper and set aside. Place some vegan chocolate in a plastic baggy and stick it in the microwave. Heat for 15 seconds. Pull it out and mush the chocolate around. Repeat this process until the chocolate is fully melted. Snip the corner of baggy. Pipe hearts onto your prepared cookie sheet. Put it in the fridge to solidify. Once hard, decorate your cupcakes!
Hope everyone has a great Valentine’s with their special someone or with friends! I’ll tell you how I spent my Valentine’s Day next week. It was kind of hilarious.

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Welcome back, everyone! I hope you had a fantastic Christmas and New Years. The holidays were very strange for me. It’s summer here and I’ve never spent Christmas in warm weather. It’s so weird! Christmas should be cold and snowy and… cold!


The upside is that Australia has fantastic fruit during the summer and I’m a fruit fiend. You name it and they have it, probably locally grown also. I went to my friend, Kate’s, right before New Years and her parents had so many fruit plants in their back yard that I was green with envy. It’s been over 10 years of not-so-patient waiting and I still haven’t received apples off my Dad’s trees! Though the peaches were delightful.



Since the fruit is grown locally, most of it is really reasonably priced so I can’t help take advantage of it. This smoothy is actually inspired by a smoothly I got at the chain, Boost. It’s crazy popular here. I see just as many people walking around with Boost cups as I would see people with Dunkin cups in Boston. Ok … maybe not quite that many since Bostonians reach freakish levels with their love of Dunkins. But it’s close! The first time I went there, I bought the Green Caribbean smoothy and was hooked! This smoothly is based off that.


Passionfruit Mango Green Smoothie

1/2 of a mango
1 passionfruit
1 banana, frozen
handful of spinach
3/4 c. coconut water
1/4 c. coconut milk (optional. If omitted, may need to bump the coconut water to 1 cup depending on your blender)

Put everything in a blender and mix until well combined. Close your eyes, sip and pretend your kicking back on a beach somewhere.

Actually, I bet this would taste amazing turned into a cocktail. Splash some coconut rum in there and yum!


I decided to break my holiday hiatus with this recipe as I know so many people make diet/health goals for the new year. I figured one of the 3 chocolate recipes I’ve been tweaking should probably wait for a bit. Like, Friday. I think that’s plenty of time!

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