Passionfruit Cupcakes

Cook Time 1 hour + cooling time

Servings 12


125g butter, softened

1 cup caster sugar

1 tsp vanilla bean paste

3 eggs

1½ cup plain flour

1½ tsp baking powder

Pinch of salt

¾ cup milk


2 cups of icing sugar

30g softened butter

3 tbsp passionfruit pulp


Preheat the oven to 180°C. Line a 12-hole cupcake tin with patty pans.

Cream the butter and sugar until light and fluffy. Keep whisking and then add one egg at a time, incorporating well after each whisk.

Sift together the flour and baking powder then add the salt. With the mixer on a low speed, add 1/3 of the flour and fold through. Then add half of the milk, the flour, remaining milk and then flour.

Portion batter into patty pans and bake for 15-20 minutes or until a skewer pierced through the centre comes out clean.

Cool completely.

For the frosting combine icing sugar with softened butter followed by the passionfruit. Whip until smooth.

Use a piping bag with a 2cm-rounded nozzle to pipe the frosting onto the cupcakes.


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