Ingredients
Icing
Method
1.Preheat oven to 180°C (160°C fan-forced). Line 2 x 12-pan muffin tins with cupcake liners.
2.Sift flour and baking powder into a bowl. Stir to combine and set aside.
3.Cream butter and sugar with an electric beater or mixer until very pale and fluffy (or you can do it by hand, but it will take longer). Add the eggs, one at a time, beating well for a minute or two after each addition and scraping down the sides of the bowl with a spatula. Beat in the vanilla essence.
4.Alternate adding the dry ingredients with the milk. With each addition, mix only until the ingredients are just incorporated, but at the end, the mixture should be smooth with no lumps.
5.Spoon the batter into the cupcake liners about ¾ full and bake in the middle of the oven for about 15 minutes until they turn golden on top. Leave in the tin for 5 minutes, then transfer to a wire rack to cool completely before icing.
6.To make the icing, cream butter and icing sugar together for five minutes until very pale and fluffy. Scrape the passionfruit pulp through a sieve using a spatula and discard the seeds. Add to the icing and mix to combine. If it’s too runny, add more icing sugar. If it’s too dry, add more passionfruit or a little melted butter.
7.Spread or pipe the icing on the cooled cupcakes and drizzle with extra fresh passionfruit pulp (or sauce) if you like, just before serving. Store in an airtight container for a few days.
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