Lemon and Passion Fruit Cupcakes

Ingredients

For the Cupcakes:

• 1 stick (113g) margarine or butter
• 1 cup (200g) caster sugar
• Zest of 1 medium lemon
• 2 large eggs
• ½ teaspoon vanilla extract
• 1½ cups (210g) plain flour
• 2 teaspoons baking powder
• ½ cup (120ml) milk
• 6 tablespoons passion fruit coulis

For the Frosting:

• 2 sticks (226g) unsalted butter, room temperature
• 2½ to 3 cups (300-360g) sifted icing sugar (start with 2½ cups and adjust as needed)
• Zest of 1 small lemon
• 2 tablespoons passion fruit coulis, plus extra for garnish
• Sprinkles (optional)

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper liners.
2. Prepare Cupcake Batter:
   • In a large bowl or stand mixer, beat the margarine (or butter), sugar, and lemon zest until light and fluffy, about 2 minutes.
   • Add the eggs and vanilla extract, beating until well combined, about 1 minute.
   • Mix in the flour, baking powder, and milk until the batter is smooth and well-blended.
3. Add Passion Fruit Coulis:
   • Spoon 1 tablespoon of batter into each cupcake liner. Top with ½ tablespoon of passion fruit coulis.
   • Cover the coulis with an additional tablespoon of batter.
4. Bake:
   • Bake for 18-22 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean (a shiny yellow coulis on the skewer indicates it’s done).
   • Remove from the tin and cool completely on a wire rack.
5. Prepare Frosting:
   • Beat the butter with 2½ cups of icing sugar and lemon zest until light and fluffy, about 2 minutes.
   • Mix in 2 tablespoons of passion fruit coulis. If the frosting is too runny, gradually add up to ½ cup more icing sugar until the desired consistency is reached.
6. Frost the Cupcakes:
   • Pipe the frosting onto each cupcake using a piping bag fitted with a large open star nozzle, or spoon and smooth it over the cupcakes.
   • Drizzle additional passion fruit coulis over the frosted cupcakes and top with sprinkles if desired.
7. Storage:
   • Store cupcakes in an airtight container in the fridge for up to 3 days. Allow to come to room temperature for about 30 minutes before serving.

Enjoy these refreshing Lemon and Passion Fruit Cupcakes, perfect for brightening up any occasion with their vibrant flavors!