Name: Passionfruit and white chocolate patty cakes with passionfruit glacé icing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: Passionfruit and white chocolate patty cakes; 125 gram unsalted butter, softened; 1/2 teaspoon vanilla extract; 3/4 cup (165g) caster sugar (superfine); 3 eggs; 2 cup (300g) self-raising flour; 1/4 cup (60ml) milk; 1/4 cup (60ml) passionfruit pulp; 1/2 cup (95g) white choc bits; Passionfruit glacé icing; 2 cup (320g) icing (confectioners') sugar; 1 tablespoon passionfruit pulp; 1 tablespoon hot water, approximately

Ingredients

Passionfruit and white chocolate patty cakes

125 gram unsalted butter, softened

1/2 teaspoon vanilla extract

3/4 cup (165g) caster sugar (superfine)

3 eggs

2 cup (300g) self-raising flour

1/4 cup (60ml) milk

1/4 cup (60ml) passionfruit pulp

1/2 cup (95g) white choc bits

Passionfruit glacé icing

2 cup (320g) icing (confectioners') sugar

1 tablespoon passionfruit pulp

1 tablespoon hot water, approximately

Method

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.

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