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
Steps:
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.
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