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1
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
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2
Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer.
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3
Whip the ingredients for 8 minutes on high speed.
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4
Scrape down the bowl, and add the liquid shortening, milk and passion fruit paste.
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5
Mix 8 more minutes at medium speed.
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6
Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
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7
For the vodka syrup: Bring the sugar and 1 ounce water to a gentle simmer.
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8
Remove from the heat and stir in the passion fruit vodka.
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9
Liberally douse the baked cupcakes with the syrup immediately upon removing the cupcakes from the oven.
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10
Cool the cupcakes completely.
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11
For the mango whipped cream: In the bowl of an electric stand mixer fitted with a whip attachment, combine the heavy whipping cream and sugar.
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12
Whip on high speed until medium peaks form.
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13
Add the mango puree, and continue whipping until stiff peaks form.
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14
Place in a pastry bag fitted with a large round tip.
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15
To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with raspberry marmalade.
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16
Pipe mango whipped cream generously on top of the cupcakes.
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17
Lightly sprinkle ghost chile salt evenly over the cupcakes.
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18
Place 2 pieces passion fruit crispies and a white chocolate wave on top of each cupcake.
