Makes 16 – 18

How about a sunny Granadilla cupcake to bring some cheer to your weekend tea? These cupcakes are dead easy to make, quick to prepare and will have everyone grabbing just one more!

Here’s what goes in

• 2 and a half cups of self-raising flour
• 1 cup of castor sugar
• 1 teaspoon of baking powder
• 150g of butter or Stork to Bake
• 200ml of milk
• 3 jumbo eggs
• 1 teaspoon of vanilla essence
• half a cup of granadilla pulp (fresh or canned)

For the cream cheese icing:

• 250g firm cream cheese
• 250g butter, softened
• 3 cups of icing sugar, sifted
• 1 teaspoon of vanilla essence

How to do it

Pre-heat your oven to 180°C. Ideally you should make this recipe in a cake mixer. Cream the butter and sugar and then add the eggs one by one, constantly mixing until you have a creamy, pale yellow mixture. Add the remaining ingredients and blend. The batter will now be thick and ready to spoon into greased cupcake casings, which are best placed in a muffin tray. I use just a little non-stick cooking spray on the casings before spooning batter into them. For even-sized cupcakes, use an ice-cream scoop to measure out each one. Bake for 12 to 15 minutes, being very careful not to over-cook them as they can easily dry out. You’re looking for a nice light golden colour on the top.

While the cupcakes cool, prepare the cream cheese icing.

Combine the butter and cream cheese in a mixing bowl until you have a smooth, soft consistency. Gradually add the icing sugar bit by bit, mixing as you go. Once all the icing sugar is blended in, you can add the vanilla essence and stir, making sure to scrape the sides of the bowl to get everything well combined. Add more icing sugar as desired, to get a stiffer consistency.

The cupcakes should be completely cool before you begin icing, using either a piping bag or a butter knife or icing spatula to spread it on to the cupcake. Drizzle granadilla pulp over the top for a beautiful, delicious finish.

Photo by Caroline Miller Photography