Ingredients
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6 tbsp (3/4 stick) unsalted butter, softened
1/2 cup sugar
1 tsp finely grated orange peel
2 None eggs
1 cup self-raising flour
1/2 cup passionfruit pulp, plus additional 2 tbsp, for drizzling
1/3 cup Greek-style yogurt
2 tbsp unsalted butter, softened
4 oz cream cheese, at room temperature
1 1/2 cups powdered sugar
Preparation
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Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Beat butter, sugar, orange peel and eggs in a large bowl with an electric mixer until light and fluffy. Stir in sifted flour, 1/2 cup of the passionfruit and yogurt. Spoon mixture into muffin pan.
Bake for 25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the icing, beat butter, cream cheese and orange peel in a medium bowl with electric mixer until light and fluffy. Gradually beat in sifted powdered sugar. Spread on cooled cupcakes. Drizzle with remaining 2 tbsp passionfruit pulp, if desired.
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