Ingredients
150g unsalted butter, chopped, at room temperature
¾ cup caster sugar
2 eggs
1 ½ cups self-raising flour
¼ cup passionfruit pulp
2/3 cup Greek yoghurt
2/3 cup thickened cream
½ teaspoon coconut essence
Icing sugar mixture, to decorate
PASSIONFRUIT CURD
75g unsalted butter, chopped
¼ cup caster sugar
¼ cup passionfruit pulp
2 eggs, lightly beaten
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
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Beat butter and sugar in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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Stir in half the flour until combined. Stir in passionfruit pulp and yoghurt, then stir in remaining flour until combined. Divide evenly among paper cases.
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Cook in a moderately slow oven (160C) for about 20 to 25 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool.
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Meanwhile, to make passionfruit curd, melt butter in small saucepan. Remove from heat. Stir in sugar, passionfruit and eggs.
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Return saucepan to a medium to low heat. Stir constantly for about 5 minutes or until mixture thickens. (Do not boil.) Transfer to a small heatproof bowl. Cover surface with plastic wrap. Cool for 5 minutes. Refrigerate for about 1 hour, or until cold.
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Beat cream and essence in small bowl with an electric mixer until firm peaks form.
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Using a small sharp knife, cut a circle from the top of each cake, about 1 ½cm deep. Cut circles in half to form wings.
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Spoon curd then cream evenly into hollows in cakes. Position wings on top. Dust with sifted icing sugar.