When you say tutti frutti what comes to mind? Jelly beans, maybe? Well, that is exactly what inspired this recipe for these fun and delicious cupcakes.
Tutti frutti is a mixture of fruit flavors usually papaya and pineapple. For this cuppycake, I used a mix of pineapple, papaya, banana, and strawberry fruit nectars as the tutti frutti flavor. You can find the fruit nectar on the international foods aisle at the grocery store.
For the cake:
To start, I whipped up a half batch of my awesome vanilla cake recipe but instead of water for the liquid I used the mixed fruit nectars. After the batter was mixed, I then filled a lined cupcake tin with the batter. The batter should make about 15 cupcakes when they are filled about 3/4 of the way. Bake for 12-15 minutes.
While the cuppycakes were baking, I made a reduction from more of the fruit nectar by cooking it over medium-low heat until it was reduced by about half. This took about ten minutes. When the cupcakes were cooled, I soaked them with the reduction to add just a bit more flavor to them.
For the topping:
To top the cupcakes, I made a stabilized whipped cream using meringue powder and sweetened with powdered sugar then flavored with some of the nectar reduction and vanilla extract. For a little color, I tinted the whipped cream pink. This is totally optional. After transferring the whipped cream to a piping bag, I piped a healthy dollop on top of the cupcakes. For a little decoration, I added a pink jelly bean.
Tutti frutti cupcakes are a fun easy recipe you must try! So pick up some fruit nectar and get your tutti-frutti cuppycake on!