Fruity lemon and passion fruit cupcakes with pink frosting and candied lemon sprinkles from Simon Rimmer
For the icing
Preheat the oven to 180°C/gas mark 4. In a saucepan heat the lemon zest and juice with 75g of the sugar until dissolved into a syrup. Set aside and allow to cool.
In a bowl beat the butter and remaining sugar until light and fluffy. Add the eggs and milk and beat for 5 minutes.
Add the flour and baking powder and mix to combine, then fold in the lemon syrup, passion fruit and colouring.
Spoon into paper cases bake for about 15-20 minutes. When golden and springy to the touch, remove and allow to cool on a wire rack.
To make the frosting, whisk the butter and icing sugar until creamy, then beat in the food colouring and vanilla seeds.
Spoon into a piping bag fitted with a star-shaped nozzle and pipe over the cooled cupcakes.
To make the candied lemon peel, cut thin strips of lemon rind, sprinkle with lots of sugar and bake for about 20 minutes at 120°C/gas mark ¾.
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