Lemon Cupcakes With Passionfruit Syrup - cooking recipe

Ingredients

1 1/3 cups self-rising flour
1/2 cup granulated sugar
2 tsp finely grated lemon zest
1 None large egg, lightly beaten
3 1/2 tbsp butter, melted
2 tbsp milk
3/4 cup plain yogurt
1 tsp cornstarch
6 None passionfruits, pulp scooped out
2 tbsp finely sliced lemon zest
None None powdered sugar, to dust (optional)

Preparation

Preheat oven to 350\u00b0F. Grease 8 recesses of a 12-cup muffin pan.
In a bowl, combine flour, 1/4 cup sugar and lemon zest. Whisk together egg, butter, milk and yogurt then stir into dry ingredients until just combined. Distribute between prepared recesses and bake for 25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, combine remaining sugar and 1 cup water in a small saucepan. Stir over low heat until sugar has dissolved. Bring to a boil. Reduce heat and simmer, without stirring, for 10 mins. Add cornstarch and passionfruit pulp and stir until mixture boils and thickens. Strain into a small heatproof bowl, reserving some seeds. Stir lemon zest and reserved seeds into syrup and let cool.
Serve lemon cupcakes drizzled with passionfruit syrup and dusted with powdered sugar, if desired.