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!!
1 cup sugar
4 large egg whites
3 sticks unsalted butter, room temp
1/4 cup blended dragon fruit
teaspoon vanilla bean paste (or vanilla extract)
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!