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Recipe

Orange and passionfruit butterfly

Mar 29, 2012 1:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Orange and passionfruit butterfly
  • 125 gram softened butter
  • 2/3 cup caster sugar
  • 1 finely grated zest orange
  • 2 eggs
  • 1 3/4 cup sifted self-raising flour
  • 1/3 cup orange juice
  • 1 tablespoon, passionfruit pulp plus extra to decorate
  • 1/2 cup whipped thickened cream
  • icing sugar, for dusting

Method

Orange and passionfruit butterfly
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a medium bowl, using an electric mixer, beat butter, sugar and zest together until pale and creamy. Add eggs one at a time, beating well after each addition.
  • 3
    Fold in flour alternately with combined juice and passionfruit. Spoon evenly into cases until two-thirds full..
  • 4
    Bake 20-25 minutes, until golden and cooked when tested. Transfer to a wire rack to cool completely.
  • 5
    Using the tip of a small knife, cut a circle from top of each cupcake, angling towards centre. Remove cake circles and cut in half.
  • 6
    Spoon whipped cream into each recess. Position cake pieces in cream to form wings. Dust with icing sugar and spoon extra passionfruit over.

Notes

Use either fresh or canned passionfruit pulp in this recipe.

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