lemon and passionfruit cupcakes

One of the things I really love about the office environment is the way people bring things in to share. About this time of year there's always a bag of oranges or lemons sitting on a table in the lunchroom, sometimes accompanied by a little smiley-face note.

I had a little bit of passionfruit pulp in the fridge, from a previous experiment, and thought I'd better use it up so on Sunday night I baked some lemon and passionfruit cupcakes, with lemon icing, for at-work snacking.



Lemon and Passionfruit Cupcakes

This is a modification on my lemon and poppyseed cupcakes.

ingredients
2 cups self-raising flour
1/2 cup sugar
1 tsp baking powder
1 tsp vanilla essence
80g melted nuttelex
4 chinese soup spoons applesauce
slightly more than half cup of soymilk
a whole lot of lemon rind
lemon juice from half a lemon
quarter cup of passionfruit pulp (including seeds)

method
Sift together flour and baking powder, then stir through the sugar and vanilla essence. Mix in the nuttelex, applesauce, and soymilk, until well-combined. Stir in the lemon rind, lemon juice, and passionfruit pulp, and mix through.

Divide into 12 cupcakes and bake 180C for 20 minutes.

And the icing: one heaped tablespoon of nuttelex, a squeeze of lemon juice, a tablespoon of lemon rind, and start mixing, adding icing sugar until you've got enough icing. Wait until the cupcakes are cool, then ice.