CUPCAKES
250g butter, softened
200g caster sugar
4 eggs
400g flour
½ tsp baking powder
½ cup milk
3 tbsp passionfruit pulp
Icing
150g softened butter
500g icing sugar, sifted
1/3 cup passionfruit pulp
1 tbsp milk
Preheat oven to 180°C.
Place butter and sugar in bowl and beat together until soft and fluffy. Add eggs, one at a time, beating well after each addition.
Sift in flour and baking powder. Beat until well combined. Add passionfruit pulp.
Arrange 24 patty cake cups on two baking trays. Spoon heaped dessert spoonfuls of batter into cake cups. Bake for 20 to 30 minutes, or until skewer is inserted in cupcake and comes out clean. Let cool.
Icing: combine butter and icing sugar and beat until smooth. Add remaining ingredients and mix well.
CAKE
10 passionfruit, halved
185g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup caster sugar
3 eggs
2/3 cup milk
2 1/2 cups self-raising flour
Icing
1 1/2 cups pure icing sugar
2 tablespoons lemon juice
1 teaspoon butter, softened
Place butter, lemon rind, sugar, eggs, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale. Stir in passionfruit pulp. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.
Icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Spread over cake.
