Tropical Passionfruit Cupcakes with Coconut & Pineapple

Tropical Holiday Passionfruit cupcakes

For the cupcake

• 90g butter at room temperature

• 1/2 cup caster sugar

• 2 eggs at room temperature

• 3/4 cup self raising flour

• 1/4 cup cornflour

• 1/2 cup of crushed pineapple, well drained

• 1/4 cup passionfruit pulp (1-2 passionfruits depending on size)

Decoration

• 1 packet passionfruit jelly made according to directions but not until set, the consistency is still liquid

• Dessicated coconut

• 1/2 cup whipped cream

• 1/3 cup of passionfruit curd (bought or you can make your own using this recipe replacing lemon with passionfruit but the recipe yields a lot, not a problem as it is delicious!)

Step 1 - Preheat oven to 150c fan forced or 170c non fan forced.

Step 2 - Add all ingredients into a mixing bowl except for pineapple and passionfruit and mix on low speed until combined and then a higher speed until batter becomes pale. Stir in pineapple and passionfruit and spoon into patty tins.

Step 3 - Bake for 20-25 minutes. Cool in tin.

Step 4 - Carefully take cupcake liners from cupcakes. Dip cakes in jelly and remove them. Sprinkle coconut over cakes and leave jelly coated cakes to set in fridge.

Step 5 - Slice cakes horizontally in half and spread with passionfruit curd and cream. Eat and moan with pleasure.