Recipe

Passionfruit yoghurt cupcakes

Nov 30, 2010 1:00pm
  • 25 mins cooking
  • Makes 12 Item
    • Print
    Print

Ingredients

Passionfruit yoghurt cupcakes
  • 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

Passionfruit yoghurt cupcakes
  • 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food