Miami Heat

Name: Miami Heat
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 cupcakes
Ingredients: 4 ounces cake flour; 5 1/4 ounces sugar; 2 teaspoons baking powder; 1/2 ounce salt; 6 ounces whole eggs; 2 1/2 ounces liquid emulsified cake shortening, such as Fluid Flex; 2 ounces milk; 1 1/2 ounces passion fruit flavored paste, such as Albert Uster Imports; 1 ounce sugar; 2 ounces passion fruit vodka; 16 ounces heavy whipping cream; 4 ounces sugar; 8 ounces mango puree, such as Boiron; Raspberry marmalade, for filling; Ghost chile salt, for sprinkling; Passion Fruit Crispies, such as Sosa Crispies, for garnish; White chocolate waves, for garnish

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Level: Intermediate

Total: 1 hr 25 min
Active: 1 hr

Yield: 12 cupcakes

Level: Intermediate

Total: 1 hr 25 min
Active: 1 hr

Yield: 12 cupcakes

Ingredients

Cupcakes:

4 ounces cake flour

5 1/4 ounces sugar

2 teaspoons baking powder

1/2 ounce salt

6 ounces whole eggs

2 1/2 ounces liquid emulsified cake shortening, such as Fluid Flex

2 ounces milk

1 1/2 ounces passion fruit flavored paste, such as Albert Uster Imports

Miami Vodka Syrup:

1 ounce sugar

2 ounces passion fruit vodka

Mango Whipped Cream:

16 ounces heavy whipping cream

4 ounces sugar

8 ounces mango puree, such as Boiron

Raspberry marmalade, for filling

Ghost chile salt, for sprinkling

Passion Fruit Crispies, such as Sosa Crispies, for garnish

White chocolate waves, for garnish

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening, milk and passion fruit paste. Mix 8 more minutes at medium speed. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
For the vodka syrup: Bring the sugar and 1 ounce water to a gentle simmer. Remove from the heat and stir in the passion fruit vodka. Liberally douse the baked cupcakes with the syrup immediately upon removing the cupcakes from the oven. Cool the cupcakes completely.
For the mango whipped cream: In the bowl of an electric stand mixer fitted with a whip attachment, combine the heavy whipping cream and sugar. Whip on high speed until medium peaks form. Add the mango puree, and continue whipping until stiff peaks form. Place in a pastry bag fitted with a large round tip.
To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with raspberry marmalade. Pipe mango whipped cream generously on top of the cupcakes. Lightly sprinkle ghost chile salt evenly over the cupcakes. Place 2 pieces passion fruit crispies and a white chocolate wave on top of each cupcake.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.