Surely there’s nothing better than the sweet simplicity of a vanilla cupcake? Just add passionfruit to the icing- or raspberry, lemon and lime – for a fresh flavour sensation.
After more delicious passionfruit recipes?
Ingredients
Method
Preheat oven to 170°C. Line 20 of the holes in two 12-hole (¹⁄³-cup capacity) muffin tins with paper cases.
Put butter, eggs, caster sugar, flour, baking powder and vanilla in a food processor and process until smooth. With motor running, add milk and process until mixture is smooth. Divide mixture among cases in prepared tins until cases are two-thirds full.
Bake for 20 minutes or until light golden and cooked when tested with a skewer. Remove from oven and transfer cakes to a wire rack. Set aside to cool completely.
To make fruity icings, divide icing sugar among 3 bowls. Add passionfruit pulp to 1 bowl and stir to combine. To the second bowl, add lemon and lime juice and stir to combine. To the third bowl, add raspberries, then mash with a fork to crush and stir to combine. Add extra icing sugar to thicken fruity icings, if desired.
Use a palette or blunt-edged knife to ice cakes with fruity icings. Top raspberry-iced cakes with extra raspberries. Serve.
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