Last week when we went to the succulent farm, we made a stop at my favorite fruit market on the side of the road. There are quite a few of them in Socal and they’re open year round! My favorite one is Francisco’s off the 126. They sell local produce for great prices. We usually stock up on strawberries and a few other seasonal fruits as well as locally harvested honey and bee pollen. Last week they had local organic dragon fruit, so I picked a few up to make something delicious! I was actually going to make a salad, but my sweet tooth, having a mind of its own, convinced me I needed a chocolate cupcake with dragon fruit buttercream… I know, crazy! I made my mother-in-law’s amazing chocolate cupcake recipe and then altered my favorite buttercream recipe using dragon fruit and my goodness were they yummy!!
Preheat the oven to 350 degrees. Add all of the dry ingredients in a large mixing bowl.
Boil 1 cup water.
Combine all of the wet ingredients in a bowl and with the mixer on medium slowly add the wet ingredients to the dry and blend, scraping the sides and bottom of the bowl.
Then add 1 cup boiling water and continue to mix.
Pour into cupcake molds and then bake for 10-12 minutes. Do not overcook these cupcakes or they’ll become dry.
Add the sugar and the egg whites into a heatproof mixing bowl. Fit the bowl over a pan of simmering water.
Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
With the whisk attachment, beat eggs on medium speed until cooled and thicker for about 5 minutes.
Switch to the paddle attachment and one at a time, add in one stick of room temperature butter beating until smooth.
On medium speed, add in the dragon fruit juice and vanilla bean extract.
If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!