Cupcakes:

1. Preheat the oven to 200C and line a muffin tin with cases.
2. Place the butter (175g) and sugar (175g) into the bowl. Mix Speed 4 / 20 seconds. Scrape down sides.
3. Mix again Speed 4 / 20 seconds until light and creamy.
4. Add the eggs (3) and vanilla extract (1 tsp). Mix Speed 4 / 30 seconds. The mixture will split but that's okay. Scrape down sides.
5. Add the flour (175g) and baking powder (1 tsp) to the bowl. Mix Speed 5 / 15 seconds, scrape down sides.
6. Repeat Speed 5 / 15 seconds.
7. Add the pulp of passionfruit (1 only) and mix Reverse+Speed 4 / 3 seconds. The mixture will resemble a lovely smooth consistency.
8. Spoon the mixture into the cupcake cases and bake in the oven for 15-20 minutes. Once ready, cool completely on a wire rack until ready to be iced. Clean the bowl ready to make the icing.

Buttercream icing:

1. If you need to make your own icing sugar, add sugar (400g) to the bowl now and Grind Speed 10 / 10 seconds.
2. For the buttercream icing: place the butter (100g), icing sugar (400g) and pulp of passionfruit (2 only) to the bowl and mix Speed 9 / 15 seconds.
3. Scrape down sides and mix again for another Speed 4 / 15 seconds or until a smooth consistency forms

Assembly:

1. Spoon the mixture into a piping bag and decorate the cupcakes to your hearts content! Then drizzle the remaining passion fruit pulp over each one.