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Cupcake baking yet again, and this time more fruit pairings. This is really becoming somewhat of a Cupcake Chronicle. Anyway, it’s the time of the year again when these orange-hued juicy fruits, bursting with sweetness come back into season. I used hate persimmons because of their pulpy and squishy flesh but I’ve since grown to like its unique taste and best of all, it’s supposed to be really good for you! It was my first time baking with persimmons, so I wanted to keep it really simple to let the natural sweetness of the fruit shine. Vanilla Bean & Honey Cupcakes were filled with a persimmon puree centre and topped off with more sliced persimmons. Sugar was sparingly used and floral honey was added to barely sweeten them. For the frosting, a rosette of whipped Dark Chocolate Ganache was piped on each cupcake to temper the sweetness of the fruit. Biting in one, the fudgy melt-in-your-mouth frosting gives way to a light cake which surrounds a jam-like centre, infusing the cake with flavour. On hindsight, I should have added more persimmon puree to the middle (to achieve a runny oozy salted egg custard bun effect) but oh well, there’s always next time!

Persimmon & Chocolate Cupcakes

Vanilla Bean & Honey Cupcakes
Light and moist, with a delicately crumbed interior. Never cloying or greasy. My to-go vanilla cupcake recipe with much less sugar and sweetened with honey this time!

200g organic unbleached flour
1 1/2 t baking powder
pinch of sea salt
80g unrefined cane sugar
3 T floral honey
100g French butter, at room temp
2 free-range organic eggs
1 t Madagascar vanilla paste (I used Nielsen-Massey)
1/2 C organic whole milk
1/2 cup fresh persimmon
puree persimmon slices
Butter, sugar and vanilla goes into the mixer and is beaten until light and creamy. Add in the honey and eggs, one at a time. Sift in the dry ingredients and pour all the milk at once. Mix on low, to combine. Very simple, works like a charm everytime. Using an ice-cream scoop, divide the batter among 12 cupcake liners. Drop a generous tablespoon of puree into the middle of the batter and arrange a few fruit slices over the puree. Bake at 180C for 20 minutes.