Menu
Prep 30 mins
Cooking 30 mins
Makes 24
The ground almonds in the cupcakes makes them wonderfully moist and adds extra flavour too.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
Copyright © 2024 The Healthy Baker. All Right Reserved | Website by Whitehat Agency
