Easy and delicious passionfruit martini cupcakes with a vodka soaked passion fruit curd stuffed cupcake, vodka buttercream frosting, passion fruit and prosecco!
Preheat the oven to 180ºC/160ºC fan and prep 12 muffin size cupcake cases or baking cups.
Beat the unsalted butter/stork with the caster sugar until light and fluffy.
Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!
Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch.
Once out of the oven, drizzle over 1tbsp of vodka per cupcake - let the cupcakes cool fully.
Once cooled, core out the middle of each cupcake and add a spoonful of passionfruit curd.
Buttercream
Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined.
Add the vodka to the buttercream one spoonful at a time, beating well each time. This buttercream can be naturally a bit softer so it's important to use block unsalted butter and not a spread.
Decoration
Pipe the buttercream onto the cupcakes in swirls - I used a 2d closed star piping tip.
I sprinkled some edible gold glitter onto the cupcakes, and then inserted a pipette with some prosecco in.
I then added a quarter of a passionfruit per cupcake, and part of a gold straw for looks.
Notes
These cupcakes will last for 3+ days at room temp
You can freeze these cupcakes for 3+ months
The vodka is optional - you can just leave it out.
You can swap the vodka for passionfruit liqueur if you want, or more prosecco.