Easy granadilla cupcakes

By Drum Digital
03 January 2014

Makes 20

Preparation time: 10 min

Baking time: 15

100 g butter, softened

250 ml (1 c) caster sugar

3 eggs

725 ml (2 ½ c) self-rising flour

10 ml (2 t) baking powder

125 ml (½ c) milk

125 ml (½ c) granadilla pulp

ICING

15 ml (1 T) granadilla pulp

45 ml (3 T) cream

375 ml (1½ c) icing sugar, sifted

1.    Preheat the oven to 180 °C. Grease 20 muffin pan hollows and line with paper cases.

2.    Cream the butter and sugar together in a large bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition.

3.    Sift the flour and baking powder over the mixture, then fold in. Stir in the milk and granadilla pulp.

4.    Spoon the mixture into the paper cases and bake for 20 minutes or until golden and a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool.

5.    Icing: Put the granadilla pulp, cream and icing sugar in a bowl and combine with a whisk until thick and smooth. Spoon over the cooled cupcakes

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