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    Home » Recipes » Blog

    Passionfruit Curd Fairy Cakes

    October 26, 2015 By Sara McCleary Updated September 23, 2021 - This post may contain affiliate links

    Life should be easy, and my passionfruit curd fairy cakes are the perfect example of that. These fairy cakes were made from the mouth-watering passionfruit curd I shared with you a little while back.

    Passionfruit Curd Fairy Cakes

    These passionfruit curd fairy cakes are pretty, fool proof and safe to make.  I adore how they taste. There is the tang of the passionfruit curd accompanied with fresh cream and light as air cup cakes. A winning combination.

    Of course if you don’t have any passionfruit curd lurking around in your fridge, you could use strawberry jam, lemon curd, or even Nutella.

    You can find the recipe for the passionfruit curd here.

    The cup cake recipe is the same one that I used for my iced side down cup cakes, and you can find it here.

    Passionfruit Curd Fairy Cakes
    Passionfruit Curd Fairy Cakes

    Then to make your passionfruit curd fairy cakes it is as simple as cutting a whole in the top, filling the cakes with cream and curd.  Then cut the piece you cut from the top in half, and pop it back on top of the filling.  A simple dust of icing sugar to pretty them all up.

    Sara xxx

    « Made for Memories Cookbook, Almond Biscotti
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    Reader Interactions

    Comments

    1. Pam

      May 27, 2019 at 2:29 am

      Dear Sara
      What can be used instead of eggs in ICED SIDE DOWN CUPCAKES and coconut slice to give you the same result as if you were using eggs?
      Thank you kindly for Your time, with a great appreciation looking forward to hearing from you.
      Kindest regard
      Pam

      Reply
      • Sara

        May 28, 2019 at 7:18 pm

        Hi Pam

        Unfortunately I can't offer you an alternative to eggs in either of those recipes.

        Reply
      • Philippa Condon

        May 22, 2021 at 8:39 pm

        I bake dairy and egg free cakes everyday, use 1/4 cup apple sauce or a mashed banana in place of one egg.

        Reply
        • Sara McCleary

          May 23, 2021 at 12:27 pm

          HI Philippa, thank you for weighing in and advice. Very appreciated 🙂
          Cheers, Sara

          Reply
    2. john | heneedsfood

      October 26, 2015 at 9:08 pm

      Sea urchin foraging sounds like a fab idea, if you ask me. Sign me up! Perhaps we can hit the road with a stash of these cakes in the boot!

      Reply
      • Sara

        November 02, 2015 at 3:58 pm

        If only I knew now what I do about sea urchins back then, sigh.

        Reply
    3. [email protected]

      October 26, 2015 at 1:35 pm

      I love fairy cakes - but haven't had them in years. Your use of the passionfruit curd in this is lovely! can just imagine how wonderful they tasted.

      Reply
      • Sara

        November 02, 2015 at 3:56 pm

        Thanks Amanda, they were truly scrumptious.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

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