Mini Orange Papaya Cupcakes

Mini Orange Papaya Cupcakes

Fruitylicious buttery orange papaya cupcakes with deep caramel flavour from unrefined organic coconut sugar.

Before I tell you how tasty these cupcakes are, you should know that I don’t really like papayas! Yup, it’s sad (because I’d like to say I love all fruit) but the fruit of papaya is just too sweet for my liking and honestly the butter-like consistency of the ripe fruit isn’t what I like to feel when biting into a fruit (I prefer more crisp and crunchy textures in fruits).

Preferences aside, I recently bought some fresh papayas after our plans for mango margaritas went south, but in the end we used peaches instead and there we were, left with the papayas in the fridge! I hesitated at first but then decided to go ahead and bake with it!Orange and Papaya

Papayas are supposed to pair well with all citrus fruit so I picked a gorgeous orange which lead in using coconut sugar in the cakes as well as some in the icing. I use organic coconut sugar that has a rich caramel flavour that is enhanced beautifully when paired with tangy orange. The coconut sugar is brown sugar and it gives these cakes not only strong flavour but beautiful brown colour. Grinding coconut sugar together with some corn starch gives it icing sugar like texture, yet the flavour is so strong that I did not use it to fully substitute white sugar in the icing. Mini Orange Papaya Cupcakes

As always, million ways to decorate a cupcake. But why to use sprinkles when you have a fruit with butter-like consistency and a deep yellow colour?! Simple papaya flowers cut with a cookie cutter makes these little cupcakes complete with an adorable minimalist look.

So we can say I’ve found the way I like to eat my papayas, and we hope you’ll like them too. 😀

Orange Papaya Cupcakes
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Servings Prep Time
36mini cupcakes 40minutes
Cook Time
20minutes
Servings Prep Time
36mini cupcakes 40minutes
Cook Time
20minutes
Orange Papaya Cupcakes
  • 1
  • 2
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  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
36mini cupcakes 40minutes
Cook Time
20minutes
Servings Prep Time
36mini cupcakes 40minutes
Cook Time
20minutes
Ingredients
  • Cupcakes
  • 100 grams unsalted butter softened
  • 200 grams coconut sugar
  • 2 eggs
  • 210 grams plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 140 grams fresh papaya pureed
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon orange zest grated
  • 2 tablespoons sour cream
  • Orange Papaya Buttercream
  • 95 grams unsalted butter softened
  • 100 grams coconut sugar
  • 2 tablespoons corn starch
  • 200 grams powdered sugar
  • 2 tablespoons fresh papaya mashed
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon orange zest grated
  • Papaya Flowers
  • 100 grams fresh papaya cut into thin wide slices
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC (320ºF) and line a 24 hole mini cupcake tin (+12 of a second tray, if using 2) with cupcake cases.
  2. Place butter and coconut sugar in a mixing bowl and start beating on medium speed.
  3. Add eggs one at time continuing beating on medium speed.
  4. In a separate bowl combine flour, baking powder, baking soda, salt and ginger.
  5. In a third bowl combine sour cream, orange juice and zest with pureed papaya.
  6. Add half of the flour mixture and half of the fruit mixture into the mixer and mix until incorporated, then repeat adding the remaining mixtures.
  7. Spoon or pipe into cupcake cases filling 2/3 full.
  8. Bake in preheated oven for 25 minutes, until a toothpick inserted in middle comes out clean. Wait a minute and lift on a wire rack and allow to cool completely.
  9. Start preparing icing by first grinding the coconut sugar together with corn starch to a fine, powder like consistency.
  10. In a mixing bowl combine butter, coconut sugar, papaya, orange juice and orange zest and beat on low speed until incorporated and smooth.
  11. Then add powdered sugar few spoonfuls at time and continue to beat until smooth.
  12. Place in a piping bag and pipe onto cooled cupcakes.
  13. By using a small flower cookie cutter gently cut flowers of papaya slices.
  14. Place a papaya flower on top of the icing. Serve and enjoy!

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