When our friend Mindy got in touch with us about a recipe for passion fruit cupcakes, we leapt at the chance. Even though we’re based in the rainy UK, we have quite a thing for the tropical fruit which inexplicably grow in our garden. And it seems that other people do too; last Christmas I was at a cocktail party at my boss’ house where ‘Porn Star’ cocktails, using plenty of passion fruit and passion fruit juice, were all the rage.
Mindy is suggesting these cupcakes as a celebratory treat for the Royal Wedding next week, but we think they herald the start of summer, and that’s a celebration we can all get behind.
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking powder
- Pinch of salt
- 40g butter, at room temperature
- 100ml milk
- 20ml passion fruit juice (or the juice of three passion fruit, without the seeds)
- 1 egg
- ¼ tsp Nielsen-Massey Vanilla Extract
For the icing
- 2 ½ tbsp passion fruit juice, without the seeds
- 1 tsp milk
- 80g softened butter
- 250g icing sugar
- Passion fruit seeds
- Cupcake glitter
Preheat your oven to 170’c/325’F/Gas3. Line a muffin tin with cupcake cases.
Mix all the dry ingredients and butter together with an electric whisk until a sandy textured mixture is formed.
In a jug mix all of the wet ingredients together. When ready to bake the cakes, mix the wet and dry ingredients together to form a cake batter and fill the paper cases 2/3 full with the cake batter.
Place in the oven immediately and bake for 20 minutes or until the cakes are golden and cooked through. When ready, remove from the oven and place on a rack to cool.
In the meantime, cream all of the icing ingredients together to make a butter cream. Pipe on to the cupcakes when cool. Decorate with the seeds of a passion fruit and cupcake glitter.
This recipe was provided by Nielsen-Massey via Food Matters
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