Passionfruit Curd Cupcakes With White Chocolate Buttercream (Gluten Free)

1. 1

   Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.

2. 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.

3. 3

   Now, to make the cupcakes. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.

4. 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.

5. 5

   Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.

6. 6

   .Add vanilla extract and beat in.

7. 7

   Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.

8. 8

   Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.

9. 9

   Bake for 15-20 minutes or until the tops spring back when lightly touched.

10. 10

    Remove cupcakes from the oven and allow to cool before decorating and frosting.

11. 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.

12. 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.

13. 13

    Add melted and cooled white chocolate, icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.

14. 14

    Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.

* Per serving · 4 servings · Values may vary.