Alice in Cupcakeland

These cupcakes are perfect for summer! It's important that you use real passionfruit though, as artificial pulp is just too syrupy. This is topped with a ganache to make it ultra decadent, but you could use a normal passionfruit icing if you prefer.

Ingredients

50 g butter, softened
1/2 c castor sugar
2 eggs
1 c self-raising flour
1/4 c passionfruit pulp, strained (must be real passionfruit or it doesn't work!)

Preheat oven to 180C and line a 12 hole cupcake pan.

Beat butter until soft and fluffy, add eggs and beat until pale. Stir in sugar and flour and continue to beat until the mixture is light and fluffy. Stir in passionfruit pulp and mix until combined.

Fill cupcake liner until they're about 3/4 full. Bake for 20 minutes, or until a skewer comes out clean.

Ganache

(this is a white chocolate ganache)
90ml cream
180 g white chocolate, smashed up to make it easier to melt
1 TBS passionfruit pulp, strained

Warm cream and pulp in a saucepan until almost boiling (keep an eye on it - it boils pretty quickly), then stir in chocolate pieces until melted.

Cool, and then refrigerate for up to 4 hours, which will allow the icing to thicken. It is easier to pipe this on, but if you are spreading it, warm it just a little first, or use a warm knife to make it easier.