Passionfruit butterfly cakes recipe
- 125g unsalted butter, softened
- 1 cup caster sugar
- 2 eggs
- 1 ½ cups plain flour
- 1 teaspoon baking powder
- ½ cup milk
Preheat oven to 180°C. Place cupcake papers in cupcake trays. In an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Sift flour and baking powder and add half to butter mixture with half the milk, beat until just combined. Repeat with remaining flour and milk.
Spoon mixture into cupcake papers until 2/3 full. Bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
To make the topping, place passionfruit pulp in a fine sieve (I used a tea strainer) and press with a teaspoon to collect the juice in a jug below. Stir in the mascarpone and icing sugar to make a smooth, thick paste.
When cupcakes are cold, use a small sharp knife to cut a circle out of the top of each cupcake. Cut the circles in half to make butterfly wings. Spoon a generous teaspoon of topping into each cupcake and top with wings. Dust with icing sugar. Refrigerate until serving; will keep for a couple of days in the fridge…if they last that long!
- I used one Panama passionfruit – twice as big as common passionfruit and not as tart.
- Use leftover passionfruit mascarpone to fill a sponge, dollop on pancakes or to fill sweet pastry cases.
- Recipe created by Melissa Hughes for Kidspot.