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1
Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
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2
Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled and set.
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3
Now, to make the cupcakes. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
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4
In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
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5
Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
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6
.Add vanilla extract and beat in.
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7
Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
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8
Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
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9
Bake for 15-20 minutes or until the tops spring back when lightly touched.
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10
Remove cupcakes from the oven and allow to cool before decorating and frosting.
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11
Once cupcakes are cooled use the small end of a piping tip or a very sharp knife to cut a small (~1cm diameter and 1cm deep) cone from the top of the cupcakes. Spoon about a 1/2 teaspoon passionfruit into each cupcake.
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12
To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
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13
Add melted and cooled white chocolate, icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.
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14
Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.
