Julie Le Clerc: Passionfruit cupcakes

Picture / Carolyn Robertson

75g butter, softened
1/2 cup caster sugar
1 tsp vanilla essence
2 small eggs
1/4 cup passionfruit pulp (fresh or preserved)
1 cup plus 2 Tbs self-raising flour

1. Heat oven to 180C. Grease or line 12 muffin pans with paper cases.

2. Beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition.

3. Stir in passionfruit pulp, then fold in sifted flour. Half fill paper cases with mixture and bake for 15-20 minutes or until a skewer inserted into the centre of one cake comes out clean. Remove to a wire rack to cool. Ice with passionfruit frosting.

* Makes 12