Passionfruit and white chocolate patty cakes
Passionfruit glacé icing
1.Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar, eggs, flour and milk in medium bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Stir in strained passionfruit pulp and Choc Bits. Divide mixture into paper cases.
3.Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.Meanwhile, make passionfruit glacé icing. Sift icing sugar into small bowl; stir in strained passionfruit pulp and enough of the water to make a firm paste. Stir over small saucepan of simmering water until icing is spreadable
5.Spread cold cakes with icing.