We’ve all been looking at these lovely cupcakes for nearly a month now and I can still smell them as though I baked them yesterday. The fruity perfume danced in my nostrils like a feather in springtime. I baked these for one of the regular and very enjoyable morning teas before I left my last employer. I don’t recall the occasion for which I baked them, but I do remember how quickly they were demolished.
Makes approx 24
|2||cups||self raising flour, sifted|
|1||lemon, zest of|
|1||lemon, juice of|
|125||grams||butter, at room temperature|
|1 3/4||cups||icing sugar|
To make cupcakes: preheat oven to 200oC and grease mini cupcake pan. Combine dry ingredients; add wet ingredients and mix till combined. Pour into cupcake pan and bake for 15 minutes or till cooked through and golden. Remove from tin and cool completely.
To make frosting: In a large bowl, beat the butter and gradually add icing sugar and beat until the frosting is very pale. Remove pulp from the passionfruit. Add passionfruit pulp and lemon juice to frosting and combine.
To decorate: place icing in piping bag fitted with a star shaped nozzle. Moving from the outside to the middle of each cupcake, pipe a swirl of icing on each. Arrange on a platter and serve