Fairy cakes with passionfruit curd

• Serving size: Serves 10 or more
• Cooking time: Less than 60 minutes

Preheat oven to 180°C. For the cakes, cream butter and sugar. Add the eggs one at a time and beat until pale and fluffy. Fold in the sifted flour and baking powder.

Spoon teaspoonfuls of mixture into 3 mini muffin tins lined with paper cases (or stand paper cases on a baking tray). Bake for 15 minutes or until golden. Remove from the tins and cool on wire racks.

To make the passionfruit curd, whisk egg, sugar and butter together in a bowl over a pot of boiling water until the butter melts. Add passionfruit pulp and continue whisking until the mixture thickens. Store in a jar in the fridge until ready to use. It will keep for up to 2 weeks.

Use a small sharp knife to cut a cone out of the top of each cupcake. Cut cones in half to form 2 ‘wings’. Fill cavity with passionfruit curd and place wings on top at an angle. Dust with icing sugar to serve.

From Taste magazine, May 2009.

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• Serves 10 or more
• Less than 60 minutes
• Dessert
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