Mascarpone and Passion Fruit Buns
- For the cupcakes
- ¾ cup unsalted butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup Mascarpone
- 1 cup self-rising flour (sifted)
- ¼ cup all-purpose flour
- ¼ cup milk
- ¼ cup Passion fruit
- For the passionfruit cream
- 1 ¼ cups Mascarpone
- ¼ cup cream (48% fat)
- 3 tablespoons powdered sugar
- 3 Passion fruit (halved and pulp removed)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
Beat the butter, sugar and vanilla in a mixing bowl, until light and creamy. Add the eggs, one at a time and beat well after each addition.
Add the mascarpone and the passion fruit pulp (including the pips) and beat until smooth.
Stir in both flours alternately with the milk until smooth.
Spoon into the tins and bake for 20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the passionfruit cream: whisk the mascarpone, cream and icing sugar in a bowl until blended and beginning to thicken.
Stir in the passion fruit pulp and beat until firm.
Spoon on top of each cake. Place a bluberry on top of each cake and sift over a little icing sugar.