* 250g unsalted butter, softened, chopped
* 4 eggs
* 200g caster sugar
* 250g self-raising flour, sifted
* 2 tsp baking powder
* 2 tsp vanilla extract
* 100ml milk
* 450g icing sugar mixture
* 2 passionfruit, pulp removed
* Juice of ½ lemon
* Juice of ½ lime
* 100g fresh raspberries
* Extra icing sugar (optional)
* Extra fresh raspberries, to decorate
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.