What you’ll need
125g soft butter
½ cup caster sugar
2 eggs eggs at room temperature
1 ½ cups The Healthy Baker Self Raising Flour
½ teaspoon vanilla extract
½ cup ground almonds
¾ cup milk
3 teaspoon grated lemon rind
For the icing
125g soft butter
1 ½ cups icing sugar, sifted
2 teaspoon lemon juice
⅓ cup passionfruit pulp
Preheat the oven to 170°C/150°C fan-forced. Line 12-hole standard (⅓ cup/80ml) muffin pan with paper cases.
Beat butter, vanilla, sugar and eggs in a bowl with electric mixer until light and fluffy. Stir in flour, ground almonds, lemon rind and milk. Divide mixture among cases and smooth the surface.
Bake in preheated oven for 30 minutes, or until golden and cooked with tested with a skewer. Turn out onto wire rack to cool.
Beat butter with electric beaters for 3-4 minutes or until white and very light and fluffy.
Gradually beat in half the icing sugar, lemon juice and then remaining icing sugar until well combined.
Place in piping bag with a star nozzle and pipe onto cupcakes top with passionfruit pulp.
