Passionfruit and Lime Cupcakes
These Passionfruit and Lime Cupcakes make a lovely change from lemon and are delicious iced or un-iced. Perfect for a picnic or a lunchbox treat.
Preparation Time: 20 mins
Cooking Time: 20 mins
125g butter, softened
¾ cup (165g) caster sugar
2 cups (300g) self-raising flour
¼ cup (60mls) butter milk
2 teaspoons finely grated lime rind
2 tablespoons passionfruit pulp
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.
- Preheat oven to 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 cakes; bake for 20 minutess 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.
Lyndey’s Note: Passionfruit pulp can be obtained from whole passionfruit or from tinned passionfruit pulp available in supermarkets
Related Recipe: Tiny Passionfruit Butter Tarts