These little cakes are full of passionfruit in the cake mix and in the icing. I love the fragrance and flavour of passionfruit. I will buy them up while cheap and freeze the pulp – great when I want to make a passionfruit sponge or these little cakes!
Cooking with buttermilk gives a great flavour to cakes so that’s what I used here. You can make cheat’s buttermilk if you haven’t any on hand by simply adding lemon juice or vinegar to milk, or even lime juice. You now have a pretty good substitute!
Here is the recipe for these passionfruit mini cakes. You can make them in fancy molds as I did or make them in an ordinary muffin tin.
200g self-raising flour
125g caster sugar
2 large free-range eggs
1/2 tsp vanilla extract
125mls buttermilk 0r cheat’s buttermilk ( I added the juice of half a lime to regular milk)
Pulp from 4 passionfruit
250g icing sugar, sifted
Pulp from 2 passionfruit + 1 passionfruit for the optional fondant icing
1 tbs passionfruit fondant creme (optional)
Preheat the oven to 160 degrees C fan forced or 170 degrees non fan forced.
You can make this little cakes in any fancy molds you have on hand. The cakes pictured were baked in my Silverwood three tier muffin molds. I buttered and floured these molds. You can use any standard 12 cup muffin tin. Line the muffin tin with cupcake cases.
Put all the ingredients except the pasionfruit pulp in a food processor and blitz till smooth. Stir the passionfruit pulp into the batter.
Spoon the mixture into the molds or paper cases. If you’re using fancy molds like mine you will get 6 sizeable cakes. Using a regular muffin tin, you will get 8-12 cakes, depending on how big you want them.
Place the tin in the oven and bake for 15 minutes or until the cakes are cooked and golden on top. Check after 15 minutes, by seeing if a skewer inserted comes out clean. They may need a couple of minutes longer.
Cool the cakes in their molds or muffin tin for 5 minutes, then carefully remove from the molds or muffin tin and finish cooling on a wire rack.
Ice with a generous amount of passionfruit icing, letting it drip down the sides of the cakes.
In a bowl, mix together the icing sugar and passionfruit pulp and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.
Optional – I mixed a tablespoon of passionfruit fondant creme (warmed gently in the microwave for a minute or two) with the pulp of 1 passionfruit. This made a very yellow icing which I drizzled on top of of the other icing. More for effect than anything else!