Lilikoi Crunch Cupcakes
When I was in Hawaii I went to Aiea Bowl and had the most amazing cake ever – a Lemon Crunch cake. This is my homage to that delicious cake, but in cupcake form and with a touch of lilikoi. Like being back in the islands…
cake ingredients:
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
3 eggs
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
lilikoi jelly
crushed toffee bits
buttercream frosting (recipe, here)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl, whisk the flour, baking powder, baking powder and salt in a bowl. Set aside.
Cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.
Now alternate milk with the dry ingredients until combined.
Spoon the batter into prepped liners, bake 15-17 minutes depending on your oven. Let cool on a wire rack.
Lilikoi is also known as Hawaiian passionfruit. You can find this jelly in the hawaiian/asian section of your supermarket. It is a sweet but tart, and adds a nice balance to a sweet cupcake.
Once the cupcakes have cooled, using a cutter or a paring knife, simply cut out a little well in the middle. Fill the well with the lilikoi jelly.
Add the frosting on top to cover the jelly. You have to be careful not to disturb the jelly underneath. You want people to be surprised at the filling!
Now here comes the crunch. While I bought a 3 pound bag, you certainly don’t have to. (Yikes. Toffee bits for days…) Simple chop up a small Skor bar.
Sprinkle the toffee bits to top off the frosting.
All the components work surprisingly well together. The soft cake, tart jelly, sweet frosting and the crunchy toffee – all come together to make a great dessert. Perfect for your Hawaiian themed party!
