Here you go with the recipe! 

Ingredients

CupCake:

Cake flour – 2  cups

Granulated sugar – 1  cup

Baking powder-1 tsp

Large Eggs – 3 ( room temperature)

Suncore foods passion fruit superfood – 2 tbsp

Olive oil-1/2 cup

Suncore foods rose Salt-1/2  tsp

Coconut milk ( tinned one) – 1 cup

Vanilla extract – 2 tsp

Dessicated Coconut flakes -1/4 cup

Cream cheese frosting :

Unsalted butter- 3 sticks  ( softened to room temperature)

Cream cheese – 3/4 cup ( softened to room temperature)

Confectioners sugar – 7- 8 cups

Heavy cream- 1  tbsp

Salt- a generous pinch 

Vanilla extract – 1 tsp

Optional

Pineapple flowers for topping 

Passion fruit pulp for topping

Method :

Preheat oven to 350f.

Line a standard muffin Tin with liners.  Set aside. 

In a bowl mix together the dry ingredients- flour, baking powder, salt, passion fruit flakes , dessicated coconut  and set aside. 

In a large bowl using a hand mixer beat together the eggs, oil, sugar , vanilla extract, until just  combined.

Now dump in all the dry ingredients and mix well using a spatula gently . Lastly, fold in the coconut milk using a spatula until just mixed. and fill the batter into the cupcake liners until 2/3 full and bake for 20 mins or till done.

For the cream cheese  frosting , Beat the butter and cream cheese for 2 mins. Then add the powdered sugar, salt , vanilla , heavy cream and beat for 1 to 2 mins until smooth. Frost as desired. Drizzle the cupcakes with some passion fruit pulp and top it with pineapple flower . 

This chiffon cake is so  light and tender. Make sure you separate the eggs properly. You will not get a perfect meringue even if there’s  a tiny bit of yolk in egg white. Just be very careful with that. You can frost the cake however you like

Here you go with the recipe!

Ingredients:

Cake

Cake flour- 2 cups

Granulated sugar- 1.5 cups( 1 cup and 1/2 cup divided) 

Baking powder – 2 tsp

Vanilla extract – 2 tsp

Lemon extract – 1 tsp

Suncore foods rose Salt – 1/2 tsp

Egg yolks – 6 ( room temperature)

Egg whites – 6 ( room temperature)

Olive oil- 2/3 cup

Whole milk – 3/4 cup( room temperature)

Cream of tartar – 1/2 tsp

Buttercream:

Unsalted butter- 4  sticks  ( softened to room temperature)

Confectioners sugar- 2lb

Heavy cream- 2 tbsp

Salt- a generous pinch 

Suncore foods aqua blue spirulina frosting  – 1 tsp

Method:

Preheat oven to 350f.

Line and very lightly grease  two 8” cake pans.

Separate the eggs.  

Mix all the dry ingredients ( flour,sugar ( 1 cup) baking powder,and salt ) 

In separate bowl whisk together egg yolks, milk, vanilla extract , lemon extract and olive oil. 

Pour the wet mixture to the dry ingredients and mix well and set aside.

In a clean bowl whip the egg whites and cream of tartar until frothy . Add in the remaining sugar and beat until stiff peaks form. 

Fold in the meringue in three batches to the wet batter. Make sure not to over mix. 

Spoon the batter into the prepared pan and bake for 20-30 mins till done or when a toothpick inserted comes out clean.

Once the cake is done, run a blade around the edge of the cake and invert to remove the cake from the pans. and then place  it onto the wire rack to cool off completely.

For the aqua blue spirulina frosting , beat the butter for 2 mins. Then add the other ingredients listed under buttercream and beat for 1 to 2 mins until fluffy. Frost as desired.