Passion Fruit Collins Cupcakes
Ingredients
- For the cupcakes
- 0.333 cup olive oil
- ¾ cup apple sauce (unsweetened)
- 1 tsp vanilla extract
- 3 eggs (3 egg whites and 1 yolk)
- ½ cup Greek yogurt
- ¾ cup Gluten free self-rising flour (sifted)
- ¼ cup gluten-free all purpose flour (sifted)
- ¼ cup Oat Milk (or any milk substitute)
- ¼ cup Passion fruit (pulp)
- For the topping
- 3 Tbsps Ghee
- 3 ¾ cups powdered sugar
- 4 Tbsps Soy milk
- 2 tsps Vanilla
- 1 Lime (juiced)
- 2 Tbsps gin
- To decorate
- 3 Passion fruit (pulp and seeds)
Preparation steps
For the cupcakes: heat the oven to 350°F Place disposable cupcake holders in a 12 mini muffin pan
Beat the avacado, applesauce 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 greek yogurt and the passion fruit and beat until smooth.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the pan for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Add half the soy milk and vanilla to the bowl. Mix until blended. Add the rest of the soy milk, gin and passion fruit pulp, lime juice and mix until smooth and thick.
Spoon into a piping bag and pipe swirls on top of each cup cake.
