Cup cakes with a difference at the Buxton Markets, Singapore

Passionfruit and Lime Cupcakes

You will need two fresh limes and two passionfruit for this recipe.

Preparation 20 mins
Cooking 20 mins

Ingredients

125g butter, softened
¾ cup (165g) caster sugar
3 eggs
2 cups (300g) self-raising flour
¼ cup (60mls) butter milk
2 tspns finely grated lime rind
2 tablespoons passionfruit pulp

Icing
½ cup (80g) icing sugar mixture
1 tspn fresh lime juice
Preheat oven to 180’C (160’C fan forced). Line two 12 hole patty pans with paper cases.

Method
Preheat oven to 180°C (160°C fan forced)

• Strain passionfruit pulp over a small bowl and reserve seeds and juice separately
• Beat all remaining cake ingredients with passionfruit juice in medium bowl with electric mixer on low speed until ingredients are combined and then increase speed to medium and beat until mixture is pale, about three minutes.
• Spoon rounded tablespoons of mixture into each cakse; bake for 20 mins or until cooked. Remove from oven and cool.
• For icing, sift icing sugar into a small bowl; stir in lime juice and reserved passionfruit seeds. Mix to combine.

Notes
Tip Passionfruit pulp can bo obtained from whole passionfruit or from tinned passionfruit pulp available in supermarkets

return to the recipe index