So much to love about these tasty cupcakes. Passionfruit and yoghurt add a tangy twist that you wont forget and topped off with cream cheese icing.
No birthday party is complete without a batch of these. They’re easy to make (and eat), the perfect edible gift and flavour combinations are endless. Let’s get baking.
When it comes to celebrations, cupcakes are always a favourite whether they’re part of a big dessert spread, handed out as bite-sized nibbles or wrapped in cellophane as an edible gift.
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Ingredients
Method
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.
