-
1
Preheat oven to 180C (not fan forced) for mini cupcakes, or 200C (not fan forced) for standard size cupcakes.
-
2
Take eggs, butter and milk out of the fridge to come to room temperature. While that's happening, measure out the other ingredients and get everything ready.
-
3
Stir 2 TB milk into the poppyseeds in a small bowl. The poppyseeds should start making 'zingy' noises.
-
4
Combine flour, sugar, butter, eggs and 2tsp of the orange rind in the large bowl of a food processor, don't over-mix.
-
5
Add the freshly squeezed orange juice through the top of the processor while pulsing the mix.
-
6
If more liquid is required to make a smooth batter, add half to a TB of milk.
-
7
Fold the poppyseeds into the batter with a metal spoon. Add remaining chopped orange zest to taste.
-
8
Spoon the batter into muffin tins lined with cupcake papers.
-
9
Bake mini cupcakes for 8-10 minutes and regular cakes for 15 minutes. The tops will spring back when gently prodded.
-
10
When done, immediately take the cupcakes out of the tins and onto wire racks.
-
11
While cakes are still warm, use a pastry brush or bread knife to carefully spread gently warmed marmalade on the tops of the cupcakes.
-
12
For the icing, beat butter with electric beaters until pale and fluffy.
-
13
Beat in half of the icing sugar and half of the juice from the passionfruit pulp until combined.
-
14
Beat in the second half of the icing sugar and passionfruit juice.
-
15
Add a little extra milk (1/2 to a TB) if required to make a very light and fluffy icing.
