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
Passionfruit yoghurt cupcakes
Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
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.
Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, on a wire rack to cool.
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.