Passionfruit cupcakes

passionfruit cakes

Another delightfully simple Lois recipe; the kind you might glance at on a page and not give too much thought to. It’s another matter entirely when a plate of these little passionfruit bejeweled beauties is in front of you at afternoon teatime. Even when you’ve just eaten a couple of cheese scones, eh Lily and Ollie.

Passionfruit cupcakes (Lois Daish, A Good Year, p. 36).

110g butter, softened

110g caster sugar

2 free-range eggs

120g plain flour

2 1/2 teaspoon baking powder

2 tablespoons milk

To finish:

3 passionfruit

Icing:

1 tablespoon butter, softened

3/4 cup icing sugar, sifted

pulp of 1 small passionfruit

Preheat oven to 190°C and thoroughly grease a 12-cup muffin tin or line with paper patty pans. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Sift the flour and baking powder together and beat into the mixture together with the milk. Spoon into the tins and bake for about 15 minutes until the cakes are golden brown and when lightly pressed with a finger, the cakes spring back. Remove cakes from the tray and cool on a rack.

Once the cakes are cool, use a small sharp knife to cut a cone-shaped plug out of the middle of each cake. Cut the passionfruit in half and scoop out the pulp and spoon a little into the hole in each cake and then replace the plugs.

Make the icing by beating the soft butter and icing sugar together until smooth, then adding the passionfruit pulp. Spread a little of the icing over each cake to cover the plug. Eat within a day (you won’t have any trouble with this last part, I promise you).