Passionfruit and Lemon Cupcakes

You will need:

For the sponge:

225g of self-raising flour

225g of caster sugar

225g of butter

Zest of 2 lemons

4 eggs

For the icing:

140g of butter

280g of icing sugar

3 Passionfruit

Preheat the oven to 180C and prepare a cupcake tin.

Cream together the butter, caster sugar and lemon zest. Then gradually add the eggs and flour.

Spoon the cake mixture into the cupcake cases and bake for 20-25mins. Once baked, leave to cool and prepare the passionfruit icing.

To make the icing, first prepare the passion fruit. Scoop the passionfruit seeds into a sieve and use the back of the spoon to press the juice out of the seeds into a jug.

Beat together the butter and icing sugar. Then fold in 2-3tbsp of the passionfruit juice into the icing mixture. Place this in the fridge whilst the cakes cool fully.

Use a knife to generously apply the icing to the cupcakes. Add a mint leaf to decorate (optional).