Cook Time 1 hour + cooling time
125g butter, softened
1 cup caster sugar
1 tsp vanilla bean paste
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.
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.