Martha Bakes: Fruit Curds Episode | PBS Food

Martha Bakes: Fruit Curds Episode

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With Martha Bakes, discover Martha StewartÂ’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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Today on Martha Bakes, learn the innovative technique for preparing brilliantly colored fruit curds for three special desserts: an irresistible pucker-worthy lemon tart with a rich brown butter-cookie crust, cupcakes filled with passion fruit curd, and a raspberry curd filling for an elegant genoise fit for any celebration!

This Week’s Recipe

Passion Fruit-Filled Cupcakes

Passion Fruit-Filled Cupcakes Recipe

Make Martha Stewart's Passion Fruit-Filled Cupcakes recipe featured on Martha Bakes.



  • 4 1/4 cups sugar
  • 4 large eggs, plus 8 large egg yolks and 6 large egg whites
  • 2/3 cup frozen passion fruit puree, defrosted
  • 3/4 teaspoon plus a pinch salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces, plus 2 sticks (1 cup), whole, and 4 sticks (2 cups), cut into tablespoons, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 3 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk
  • 1/4 teaspoon cream of tartar


  1. In a medium saucepan, whisk together 1 cup sugar and egg yolks; whisk in passion fruit puree and 1/4 teaspoon salt. Add 10 tablespoons butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes.
  2. Remove pan from heat while continuing to whisk. Strain curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled, at least 2 hours. Rinse and dry saucepan.
  3. Meanwhile, preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a medium bowl, sift together flours, baking powder, and 1/2 teaspoon salt.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 3/4 cups sugar and 1 cup butter, scraping down the sides as needed, until light and fluffy, 3 to 4 minutes. Beat in 4 eggs, one at a time, then beat in 2 teaspoons vanilla. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour mixture; beat until combined after each addition.
  5. Divide the batter evenly between the prepared cups, filling each about two-thirds full. Bake, rotating pans halfway through, until cupcakes are golden brown and a cake tester inserted in a center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool. Invert cupcakes onto the rack; reinvert and let cool completely.
  6. While the cupcakes are baking, make the meringue buttercream: Fill the reserved saucepan with about 2 inches water and bring to a simmer. Combine the remaining 1 1/2 cups sugar, egg whites, and pinch of salt in the heatproof bowl of a standing mixer. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing between your fingers; the mixture should feel smooth.)
  7. Attach bowl to standing mixer fitted with whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
  8. Reduce speed to medium-low; add remaining 2 cups butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Buttercream may appear curdled at this point; it will become smooth again with continued beating.) Beat in remaining 1 teaspoon vanilla. Switch to paddle attachment. Beat on lowest speed, 3 to 5 minutes.
  9. Using an apple corer, make a small hole in the top of each cupcake, reserving tops. Fill each cupcake with about 1 tablespoon chilled passion fruit curd. Replace reserved tops.
  10. Transfer buttercream to a pastry bag fitted with a large star tip. Pipe onto cupcakes, as desired.

Yield: 24 cupcakes


Additional Recipes

Additional recipes and video clips from the episode are available on

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