Lemon and Passionfruit Cupcakes

  • Clock Icon Prep 30 mins Cooking 30 mins
  • Dinner Icon Makes 24

The ground almonds in the cupcakes makes them wonderfully moist and adds extra flavour too.

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Ingredients

  • 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

Instructions

1

Preheat the oven to 170°C/150°C fan-forced. Line 12-hole standard (⅓ cup/80ml) muffin pan with paper cases.

2

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.

3

Bake in preheated oven for 30 minutes, or until golden and cooked with tested with a skewer. Turn out onto wire rack to cool.

4

Beat butter with electric beaters for 3-4 minutes or until white and very light and fluffy.

5

Gradually beat in half the icing sugar, lemon juice and then remaining icing sugar until well combined.

6

Place in piping bag with a star nozzle and pipe onto cupcakes top with passionfruit pulp.

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