A light vanilla flavoured sponge filled with fresh passion fruit, topped with a buttercream scented with lavender.
Pre-heat the oven to 180'C.
Whisk together the butter and the sugar. When light in colour and fluffy in texture slowly add the eggs one by one. When all the eggs are incorporated, slowly sift the self raising flour, food colouring and baking powder into the butter mixture. Fold the mixture very gently with a spatula. Ensure all the flour is mixed in well. Split the vanilla pod and scrape all the seeds into the mixture. Gently stir the vanilla through the mixture. Pour the mixture into a piping bag. Pipe the mix into the cupcake cases 3/4 of the way full.
Place in the oven for 12 minutes. Remove from the oven and allow to cool before decorating.
Cut the passion fruit in half and remove all the flesh using the end of a spoon. Mix the flesh with the caster sugar.
Whisk the icing sugar, food colouring, lavender, and butter together until light in colour and fluffy. Place the icing into a piping bag with a star nozzle and set aside.
Remove a small part of the cupcake with a teaspoon, place the passionfruit flesh in the middle of the cupcake. Pipe the icing on top of the cake starting from the outside of the cupcake and working your way in. Finally, place the lilac flowers on top of the cupcakes.
«Always roll icing out onto greaseproof paper to prevent it from sticking onto your kitchen surface. »