Orange & Passionfruit Butterfly Cupcakes

MAKES 12 PREPARATION 30 MINUTES COOKING 25 MINUTES (PLUS COOLING)

125g butter, softened

2 / cup caster sugar 3 zest of 1 orange, finely grated 2 eggs 1¾ cups self-raising flour, sifted

1 / cup orange juice 3 1 tablespoon passionfruit pulp,

plus extra to decorate ½ cup thickened cream, whipped icing sugar to dust

1. Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.

2. 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 mixture evenly into cases until two-thirds full.

4. Bake for 20-25 minutes or until cooked when tested. Transfer to a wire rack to cool completely.

5. Using the tip of a small knife, cut a circle from the top of each cupcake, angling towards the centre. Remove cake circles and cut in half.

6. Spoon whipped cream into each recess. Arrange cake pieces to form wings in cream. Spoon over extra passionfruit. Dust with icing sugar to serve.