Petite and tangy yoghurt and passionfruit cupcakes topped with cream cheese icing and adorned with crunchy and fresh passionfruit pulp make for a bright, zingy and tasty treat.
Yield: Makes 12
Prep Time: 20 mins
Cook Time: 25 mins
Difficulty Level: 3/5
Ingredients
- 90 g unsalted butter, softened
- ½ cup (110 g) caster sugar
- 1 tsp finely grated orange rind
- 2 eggs
- 1 cup (150 g) self-raising flour
- ½ cup (125 ml) passionfruit pulp, plus 2 tbsps extra for drizzling (optional)
- ⅓ cup (95 g) Greek-style yoghurt
- 30 g unsalted butter, softened
- 100 g cream cheese, at room temperature
- 1 tsp finely grated orange rind
- 1½ cup (240g) icing sugar
Steps
01. Preheat oven to 180 C. Line a 12 hole muffin pan with paper cases.
02. Beat butter, sugar, rind and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, passionfruit and yoghurt. Spoon mixture into cases; smooth surface.
03. Bake cakes about 25 mins. Stand cakes in pan 5 mins before turning, top-side up, on a wire rack to cool.
04. To make cream cheese icing, beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar. Spread on cold cakes. Drizzle with extra passionfruit pulp, if desired.
Photo: bauersyndication.com.au