Name: Passionfruit yoghurt cupcakes
Cook time: 25 min
Total time: 25 min
Ingredients: 90 gram unsalted butter, softened; 1/2 cup (110g) caster sugar; 1 teaspoon finely grated orange rind; 2 eggs; 1 cup (150g) self-raising flour; 1/2 cup (125ml) passionfruit pulp, plus 2 tablespoons extra for drizzling (optional); 1/3 cup (95g) greek-style yoghurt; 30 gram unsalted butter, softened; 100 gram cream cheese, at room temperature; 1 teaspoon finely grated orange rind; 1 1/2 cup (240g) icing sugar

Ingredients

90 gram unsalted butter, softened

1/2 cup (110g) caster sugar

1 teaspoon finely grated orange rind

2 eggs

1 cup (150g) self-raising flour

1/2 cup (125ml) passionfruit pulp, plus 2 tablespoons extra for drizzling (optional)

1/3 cup (95g) greek-style yoghurt

30 gram unsalted butter, softened

100 gram cream cheese, at room temperature

1 teaspoon finely grated orange rind

1 1/2 cup (240g) icing sugar

Method

1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.

2.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.

3.Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, on a wire rack to cool.

4.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.

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Ingredients

Method

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