Orange and passionfruit cupcakes

Orange and passionfruit cupcakes

By
From
100 Best Cakes and Desserts
Makes
12
Photographer
Mark Roper

Kids love to help make, and eat, these little cakes. We usually top them with passionfruit icing and a sprinkling of hundreds and thousands.

Ingredients

Quantity Ingredient
200g unsalted butter, softened
1 tablespoon finely grated orange zest
1 teaspoon pure vanilla extract
200g caster sugar
pinch salt
3 large eggs
4 passionfruit, pulped
300g self-raising flour, sifted
60ml milk
185g icing sugar
coloured sprinkles or glacé fruits, for decorating

Method

  1. Preheat the oven to 200°C. Line twelve 80 ml muffin holes with cupcake cases.
  2. Using electric beaters, beat the butter, orange zest, vanilla extract, caster sugar and salt until creamy. Beat in the eggs one at a time, mixing well. Add the pulp of one of the passionfruit. Gradually stir in the sifted flour, alternating with the milk.
  3. Spoon or pipe the cake mixture into the prepared muffin holes, filling them a little over halfway.
  4. Bake for 15–18 minutes or until firm to touch. Reduce the temperature if the cakes are browning too quickly. Set aside to cool.
  5. Strain the pulp of the remaining passionfruit. Place the icing sugar in a bowl and gradually add the passionfruit pulp to give a thickish consistency. Using a small spatula, spread a little icing (frosting) over each cake and decorate with sprinkles or pieces of glacé fruit.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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