You will need:

For the cupcakes:

For the passionfruit buttercream:

• 90g unsalted butter
• 225g caster sugar
• 3 tbsp sunflower oil
• 4 1/2 tsp cornflour
• 1 tsp vanilla essence
• Zest of 1/2 lime
• 270g whole eggs
• 75ml whole milk
• 90ml double cream
• 270g T55 pastry flour
• 1 1/2 tsp baking powder

• 150g unsalted soft butter
• 150g white fondant
• 150g passion fruit puree, reduced to 75g
• 6 large passion fruits, seeds only, to finish

1

Preheat the oven to 210ºC/ 190ºC fan/ gas mark 7.

2

Melt the butter and pour into a mixing bowl with the sugars, oil, cornflour, vanilla essence and lime zest.

3

Beat with a paddle until smooth then add the eggs slowly, followed by the milk and cream.

4

Fold in the sifted flour and baking powder until well combined.

5

Divide the mixture between 12 cupcake cases, approx 100g in each, filling to ¾ full.

6

Bake until the top springs back, approximately 25-27 minutes. Remove from the oven, place on a cooling rack and leave to cool completely before icing.

7

Meanwhile place the fondant and butter into a mixing machine with a paddle and beat until fluffy, then slowly add the passion fruit reduction and beat until combined.

8

Pipe onto the cupcake in a swirl, finish with a heart shape on the top and once set fill with fresh passion fruit.