Ingredients
Passionfruit curd
Passionfruit cupcakes
Passionfruit meringue
Method
1.To make passionfruit curd; stir ingredients in small heatproof bowl over small saucepan of simmering water about 10 minutes or until mixture coats the back of a spoon. Cover surface of curd with plastic wrap; refrigerate overnight.
2.Preheat oven to 180°C. Line 20 holes of two 12-hole (40ml) deep flat-based patty pans with paper cases.
3.Beat butter, rind, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk, in two batches. Divide mixture into paper cases.
4.Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire racks to cool. Increase oven to 240°C.
5.To make passionfruit meringue; beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions. Fold in passionfruit and a little colouring.
6.Cut a 1cm deep hole in centre of each cake, discard cake tops; fill holes with curd. Place cakes on oven trays.
7.Drop heaped tablespoons of meringue on top of each cake. Bake about 5 minutes or until meringue is browned lightly.
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