Little Passionfruit Cakes... looked delish as soon as I turned to the page in the cookbook. I knew that my family would love these no end.
Very easy to make these little cupcakes turned out light and moist and definitely full of flavour. While there is apple puree in the recipe it wasn't a distinct taste - but you could definitely tasted the passionfruit.
Great for lunchboxes if you have any left!!
Little Passionfruit Cakes
(recipe sourced from WW Just Say Yum Cookbook)
ProPoints per serve: 2
75 grams reduced fat spread
1/2 cup caster sugar
1 teaspoon vanilla bean extract
1 medium egg
1 1/3 cup self-raising flour, sifted
1/2 cup buttermilk
1/3 cup apple puree
1/4 cup fresh passionfruit pulp
1 tablespoon icing sugar
Preheat oven to 180°C or 160°C fan-forced.
Line two 12-hole (2 tablespoon/40ml capacity) mini muf f in tins with paper cases.
Using electric beaters, beat spread, caster sugar and vanilla in a medium bowl until light and fluffy. Add egg and beat until combined. Fold in flour and buttermilk, alternately, until combined. Fold in apple puree and passionfruit pulp.
Spoon mixture into paper cases. Bake for 10–12 minutes or until cooked when tested with a skewer.
Stand cakes in tins for 5 minutes before turning out onto a wire rack to cool.
Dust with icing sugar just before serving.
TIP: Despite its name, buttermilk is quite low in fat. If unavailable you can use skim milk mixed with 1 teaspoon of white vinegar or lemon juice.
(Click here for a printable version of this recipe)