These cupcakes are very moist. (12 cupcakes)

  • 125 g (135 ml) soft butter
  • 145 g (175 ml) caster sugar
  • 3 eggs
  • zest of 1 lemon, grated
  • 2 tins (115 g each) granadilla
  • 125 ml Bulgarian yoghurt
  • 140 g (250 ml) cake flour
  • 5 ml baking powder

Heat oven to 160 ºC. Line cupcake tins with paper cases and spray well with non-stick spray. Whisk butter and sugar in an electric mixer until light and creamy. Add eggs and lemon zest and whisk well. Add granadilla and yoghurt. Sift together dry ingredients and fold into egg mixture. Divide between paper cases. Place in hot oven and bake for about 20 minutes. Remove and allow to cool before decorating. Using a piping bag, pipe icing on cupcakes. Spoon over granadilla pulp.