bake - September/October 2022 - 58
formula of the month
Passion Fruit Cupcakes
Jessie Rae Nakoneczny, executive pastry
chef, is the founding pastry chef at
Hearth and Hill, and she was promoted
to her Leave Room for Dessert Eateries
role in Park City, Utah, upon its formation
in 2021. She is based at Hill's Kitchen,
where you can watch her create irresistible
pastries, desserts, and other goodies.
Nakoneczny, a Canadian, honed her
skills at Montage Deer Valley, Stein Eriksen
Lodge, Deer Valley Resort and Sundance
Resorts, as well as Alaska's The
Saltry.
Ingredients
cake flour 5 1/4 cup
baking powder 1 tbsp
salt 1 1/2 tsp
sugar 3 1/2 cup
whole milk 1 3/4 cup
passion fruit puree 1/2 cup
olive oil 1 1/2 cup
whole egg 1 cup
vanilla extract 1/3 cup
American Style Buttercream
soft butter 2 cup
powder sugar 4 cup
salt 1/2 tsp
heavy cream 1-2 Tbs
vanilla extract 1 1/2 tsp
Fresh Strawberries - 1 lb
Granulated sugar - 1/4 cup
Directions
Preheat the oven to 350ºF.
Sift dry ingredients together.
Whisk wet ingredients together separately.
Mix
all ingredients together by hand and
pour into tray.
Bake at 350F for about 10-20 minutes,
depending on the size of the cupcakes
you are making.
Check the doneness of the cupcakes by
touching the middle to see if it springs
back.
Let cool.
Make your buttercream by creaming
the soft butter, salt, vanilla extract, powdered
sugar, and heavy cream in a bowl
until it is light and fluffy.
58 < SEP-OCT 2022 | bakemag.com
Scrape the bowl all the way to the bottom
and mix again.
Wash, chop, and roast the strawberries
in a 400ºF oven.
Stir after 10 minutes in increments
of 10 minutes until the strawberries are
jammy, thick, and most of the liquid has
evaporated.
Let this jam cool down.
Add about 1/4 cup of jam to your buttercream
and cream them together.
If it breaks, heat up the bowl while it
is mixing with a blowtorch; this should
bring it back together. You can also add
a little more powdered sugar to bring the
buttercream back together if you do not
have a blowtorch.
Pipe a rosette of buttercream on the
cupcake.
Using a hot spoon, press a small divot
into the middle of the cupcake.
Use any leftover strawberry jam to dollop
these divots.
Makes 2 dozen large cupcakes
PHOTOS COURTESY OF HEARTH AND HILL
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bake - September/October 2022
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