Recipe: Feijoa cupcakes

 

Feijoa cupcakesThe Ultimate Autumn Treat

Feijoa cupcakes are a beloved seasonal delight, offering a sophisticated twist on the classic tea-time snack. These little cakes are prized for their incredibly moist, tender crumb—a result of the fresh fruit pulp breaking down during the baking process. The exotic, floral aroma of the feijoa permeates the entire kitchen, creating an inviting atmosphere that perfectly matches a crisp New Zealand afternoon.

Finished with a tangy cream cheese frosting or a simple lemon glaze, these cupcakes strike a beautiful balance between sweetness and the fruit's natural zest. They are an elegant way to showcase the harvest, whether you're hosting a garden party or simply treating yourself to a homegrown delicacy. Each bite is a concentrated burst of autumn sunshine.


Ingredients

  • 125g Unsalted butter, softened
  • 3/4 cup Caster sugar
  • 2 Large eggs
  • 1 tsp Vanilla bean paste
  • 1 cup Fresh feijoa pulp (scooped and mashed)
  • 1 ½ cups Self-raising flour
  • 1/2 tsp Baking powder
  • 1/4 cup Sour cream or Greek yogurt (for extra moisture)


Instructions & Method

  1. Prep the Bases: Preheat your oven to 180°C and line a 12-hole cupcake tray with paper liners.
  2. Cream and Whisk: Beat the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and the mashed feijoa pulp.
  3. Combine: Sift the flour and baking powder over the butter mixture. Gently fold the dry ingredients in along with the sour cream until just combined. Avoid over-beating to keep the cakes light.
  4. Fill and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake for 18–22 minutes or until a skewer inserted into the centre comes out clean.
  5. Cool: Allow the cupcakes to sit in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  6. Decorate: Once cold, top with a swirl of cream cheese icing or a dusting of icing sugar.


Pro Tips for Success

  • The Mash Factor: For a smoother cupcake, use a fork to mash the pulp into a fine consistency. If you like little "surprises" of fruit, leave some small chunks intact.
  • Frosting Pairing: A Honey & Cream Cheese frosting complements the "pineapple-mint" notes of the feijoa perfectly. Simply add a tablespoon of honey to your standard cream cheese icing recipe.
  • Room Temp is Key: Ensure your butter, eggs, and sour cream are at room temperature. This creates a more stable emulsion, resulting in a superior rise and texture.
  • Add a Crunch: Try adding a half-teaspoon of lemon zest to the batter to brighten the floral notes even further.


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