This dense moist sponge cake is prepared from classic proportions of butter, sugar, eggs and flour to which I've added fresh passionfruit pulp to create a delightful cup cake recipe that, when topped with a white chocolate cream cheese frosting, is truly something else.

Ingredients

• 150 grams butter, at room temperature
• 150 grams caster sugar
• 1 teaspoon vanilla essence
• 2 large eggs, lighlty beaten
• 200 grams self raising flour
• 1/4 - 1/3 cup fresh passionfruit pulp

Cream Cheese and White Chocolate Frosting

• 125 grams grams cream cheese, at room temperature
• 125 grams butter, at room temperature
• 125 grams white chocolate, melted and cooled
• 2 tablespoons icing sugar

Decoration

• grated or chopped white chocolate
• fresh passoinfruit pulp

Method

1. Preheat the oven to 170 degrees Celsius. Line a 12 cup muffin tray with paper cup cake moulds (patty pans).
2. Beat the butter, caster sugar and vanilla essence together very well. The mixture must be light in colour - pale cream - and fluffy in texture. Add the egg a little at a time, beating well to ensure that the mixture does not separate out and becomes very thick and fluffy.
3. Fold in the sifted flour alternately with the pasisonfruit pulp. Divide the mixture evenly among the paper cup cake moulds.
4. Bake in the preheated oven for 15 minutes or until the tops are golden and the cakes are firm to the touch. Remove from the oven and allow to cool. When cold, spread with the Cream Cheese and White Chocolate Frosting and decorate with chopped white chocolate and a tiny spoonful of fresh passionfruit pulp.

Cream Cheese and White Chocolate Frosting

1. Beat together the cream cheese and butter until well mixed. Beat in the cooled, melted white chocolate and icing sugar. If wished add a dash of vanilla essence.

Cooks Tips

The cup cake wrappers come from the Allyson Gofton range of baking items, available at The Warehouse.