Granadilla Roses

Makes 6 Passionfruit Buttercream Cupcakes


For the Vanilla Cupcakes

  • 120g unsalted butter
  • 110g caster sugar
  • 1/2 tsp vanilla essence
  • 1 large egg
  • 96g self raising flour
  • 70ml whole milk

For the Passionfruit Curd

  • 10 passionfruit
  • 2 large eggs
  • 2 large egg yolks
  • 150g caster sugar
  • 100g unsalted butter

For the Buttercream

  • 110g unsalted butter
  • 200g icing sugar
  • a few tablespoons passionfruit curd





  1. For the passionfruit curd, remove the pulp of 10 passionfruit and strain into a bowl. Beat the eggs, egg yolks and sugar together
  2. Melt the butter over a low heat in a glass bowl over a pot of water. When melted stir in the sugar-egg mixture and the strained passionfruit juice, stirring consistently until thickened. Let cool slightly then leave to set further in the fridge
  3. For the cupcakes, line a muffin tin with muffin cases and pre-heat the oven to 180 degrees C
  4. Beat the butter and sugar with the vanilla essence until light and pale in colour
  5. With the mixer at its lowest speed, add the egg, ensuring its fully incorporated
  6. Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
  7. Scoop just over a level measure of cake batter into each case
  8. Bake in the oven for 20 minutes
  9. Place on a cooling rack immediately and leave to cool completely before icing and decorating
  10. For the buttercream, beat the butter and sugar together until light and fluffy. Add tablespoons of the passionfruit curd to taste and combine well




Love J

2 thoughts on “Granadilla Roses

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