Tropical Fruit Swirl Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
15
- For the cupcakes
- ¾ cup Banana (mashed)
- ¼ cup sugar
- 1 tsp vanilla extract
- 4 egg whites
- ½ cup cream cheese (or Mascarpone Cheese)
- ¼ cup Passion fruit
- 1 cup gluten-free all purpose flour (sifted)
- ¼ cup Almond flour (or coconut flour)
- ¼ cup Oat Milk ( or milk or any milk substitute)
- ¼ tsp Baking powder
- For the topping
- 1 ⅛ cups cream cheese
- ¼ cup Coconut cream (top layer from can of full fat coconut milk)
- 1 ½ Tbsps powdered sugar
- 2 Passion fruit (seeds and pulp)
Preparation steps
1.
For the cupcakes: heat the oven to 350°F . Place 10-12 disposable paper cupcake cases in a muffin/cookie pan
2.
Beat the mashed banana, sugar and vanilla in a mixing bowl, until light and creamy. Add the eggs, one at a time and beat well after each addition.
3.
Add the cream cheese and the passion fruit pulp (including the pips) and beat until smooth.
4.
Stir both flours (sifted) and baking powder alternately with the milk into flour mixture until smooth.
5.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the pan for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: : whisk together the cocunut cream and icing sugar in a bowl until thick.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with passion fruit seeds and pulp.
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