Vanilla Cup Cakes with Passionfruit Icing

    38 minutes

    These are light and airy cup cakes, they taste best the day they are made of course, but they do freeze very well without drying out. Passionfruit butter icing is my favourite. Use 2 passionfriut and halve the milk.

    64 people made this

    Serves: 24 

    • 2¾ cups (345g)plain flour
    • 2 teaspoons baking powder
    • 200 gm softened unsalted butter
    • 1½ cups (345g) caster sugar
    • 4 large eggs at room temp
    • 1 tablespoon vanilla essence
    • 1 cup (250ml) milk
    • For the icing
    • 120 gm softened unsalted butter
    • 30ml milk
    • 2 passionfruit
    • 1 tablespoon vanilla
    • 4 cups sifted icing sugar

    Preparation:20min  ›  Cook:18min  ›  Ready in:38min 

    1. Preheat oven to 170 degrees C. Sift flour and baking powder twice. Cream butter for 2 mins, add caster sugar one third at a time, beating for 2 mins after each addition. Beat until very light and fluffy and the sugar is dissolved.
    2. Add eggs one at a time, beating for 1 min each time. Add vanilla, beat until just mixed through.
    3. Add a third of the sifted flour (on low speed), beat until combined, add half the milk, beat until combined, then repeat adding the final 1/3 of the flour last. Do not overbeat.
    4. Spoon into large patty pans, bake in preheated oven for 18 mins - or 12-15 mins for small patty cakes. Leave in tray for 5 mins before removing. Cool before icing.
    5. To make the icing; cream butter for 2 mins, add the milk, vanilla essence and passionfruit pulp, then add ½ sifted icing sugar. Beat for 3 mins. Add remaining icing sugar and beat another 3 mins. Add colours or flavours if desired.

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    Reviews in English (2)


    really amazing. The cupcake mix is the best I have come across. I had left over icing and made short bread with a filling. Very happy!!!  -  12 Aug 2012


    Made these today as i had left over passionfruit pulp from pavlova other night. Now make sure u have a big bowl for the mixture. I had a large pyrex glass bowl and it was full to the brim had to transfer to a.bigger bowl part way through. Mine made 18 large cup cakes. Im freezing half uniced and refridgerated the left over icing. Might make some melting.moments tomorrow and use the left over for filling. The cupcakes them selves are really nice and filling. Very easy to over cook. Id say pull them out when the tops slowly spring back when touch and if skewered come out a little claggy still as they then rest in tray on top of oven for 5.mins and they cook that little bit more so then you should have perfectly cooked cupcakes. With the icing i used extra passionfruit pulp as i like it tangy and its very nice.  -  18 Jan 2015