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.
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