Ingredients
Equipment
Method
Batter Preparation
- Combine ½ cup sunflower oil, ¾ cup granulated sugar, and 3 eggs in a stand mixer. Beat on medium speed for 3 minutes until creamy.
- Sift together 1 ¾ cups self-raising flour and a pinch of salt in a bowl, then gradually add to egg mixture on low speed.
- Slowly drizzle in ½ cup whole milk and 1 teaspoon vanilla extract, mixing gently until just incorporated.
- Cut open 3 passionfruits and scoop out the seeds and pulp, folding them gently into the batter.
- Preheat oven to 180°C (350°F), line a cupcake tray, fill liners ¾ full with batter, and bake for 12-15 minutes.
Passionfruit Center Preparation
- In a saucepan, combine ⅓ cup castor sugar, ¼ cup water, and pulp from 5 passionfruits. Heat until sugar dissolves, then cool.
Buttercream Preparation
- Beat ½ cup unsalted butter until creamy, then gradually add 2 cups icing sugar until crumbly.
- Blend in 2 tablespoons milk, 1 teaspoon vanilla extract, and pulp from 5 passionfruits until light and fluffy.
Decoration
- Once cool, pipe buttercream on each cupcake, create a well in the center and fill with passionfruit center.
Nutrition
Notes
Ensure all ingredients are at room temperature, avoid overmixing the batter, and store leftovers in an airtight container.