Apple Cider Cupcakes filled with Fuyu Persimmon Curd and frosted with Fuyu Persimmon Swiss Meringue Buttercream

Shanna

Yield: 16 cupcakes Prep time 45 min (and up to one day for chilling the curd) Bake time 15 min Total time plus cooling and assembly: 90 min (and up to one day for curd)

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Prep Time 30

Cook Time 30

chilling time for curd 12

Total Time 13

Ingredients

Ingredients for Curd:

2 Fuyu Persimmons washed, stem and leaves cut off, quartered
1 teaspoon lemon zest
2 Tablespoons lemon juice
3 large egg yolks save the whites for the buttercream
1 large egg
125 g granulated sugar
¼ teaspoon kosher salt

For the Cupcakes:

56 g unsalted butter cold, cut into cubes
228 g All purpose flour
2 teaspoon baking powder
1 teaspoon apple pie spice
½ teaspoon ground cinnamon
¼ teaspoon Kosher salt
113 g unsalted butter melted and cooled slightly
150 g granulated sugar
1 teaspoon vanilla extract
2 large eggs room temp
62 g applesauce unsweetened

For the Buttercream

4 large egg whites
150 g granulated sugar
⅛ teaspoon cream of tartar
⅛ teaspoon Kosher salt
340 g butter, unsalted cut into 24 pieces
32 g persimmon puree leftover from curd
32 g persimmon curd

Instructions

Make the Curd:

Puree the persimmons with the lemon zest and juice until smooth. Set aside ¼ c for the buttercream.
Pour remaining puree in to a medium saucepan, set aside.
In the top pan of a double boiler or in a bowl set over, but not touching, a pan of simmering water, whisk together the egg yolks, whole egg, sugar and salt. Whisk until thickened and smooth, about 5-6 min. Remove from heat and stir into the saucepan with the persimmon puree.
Place pan on stove and heat on medium, stirring until thickened about 4-5min. Slowly add in the cold butter cubes and stir again another 4 min. Remove from heat.
Pour curd into a glass bowl and press plastic wrap down on the top of the curd. Refrigerate until cold and set. Chilling overnight is best

Make the Cupcakes:

Preheat oven to 350. Line standard muffin pans with paper liners.
Combine flour, baking powder, salt and spices in a medium bowl, whisk and set aside.
In bowl of a stand mixer combine sugar and melted butter; add in eggs one at a time, mixing well after each addition. Add the apple sauce and vanilla and mix again, scraping down sides if needed.
Alternate adding in the flour and apple cider beginning and ending with the flour. Once all is combined mix another 30 seconds. Don’t over mix.
Divide batter amongst the muffin tins, filling each up about ⅔-3/34 of the way full. Bake for 15 min or until a toothpick comes out clean, or the tops bounce back when pressed down lightly. Cool in the pan for 5 minutes, cool completely on a wire rack

Make the buttercream

Set a pan of water on the stove and bring to a simmer
Combine the egg whites, sugar, cream of tartar and salt in a stand mixer bowl and whisk until combined, then set over the pan of simmering water, being carful that the bottom of the pan doesn't touch the water.
Whisk constantly until the sugar is completely dissolved and the mixture reaches 160 Deg F (71 C). Use a candy thermometer to check the temperature
Once it reaches 160 (71) place the bowl on the stand mixer, secure it then attach the whisk attachment. Whisk until the meringue is thickened and increased in volume and the bowl is cool to the touch.
Add in the butter one tablespoon at a time mixing well between each addition. Keep mixing until the buttercream is light and fluffy
Switch to the paddle attachment and then add in the persimmon puree and curd. Mix again until light and fluffy.

Assemble the cupcakes

Using an apple corder or soon, cut out some of the cupcake in the middle being careful not to go too far down so you don't end up cutting through the bottom
Spoon some of the curd into each cupcake
Fit a piping bag with a Wilton 1M open star tip ( or any large open piping tip you like) add in the buttercream to the bag ( I usually do half the buttercream at a time depending on the size of the bag) and pipe swirls on the top of the cupcake. Serve immediately.

Notes

These keep well in the refrigerator in an airtight container. Bring to room temperature before serving.