Add a bit of salty sophistication to your vanilla cupcakes and see them stand out in the crowd. Passion fruit revolutionises an icing.

Prep

1. Check butter (for cake and icing) and eggs are at room temperature.
2. Pre-heat oven to 180C/gas 4. Sit 12 large paper cake cases into a 12 hole muffin tin.
3. Sift flour and baking powder into a bowl.
4. Tip butter into a second larger mixing bowl. Break it up with a wooden spoon.
5. Add the sugar and beat with a wooden spoon for 4 minutes or until pale, creamy and light. Use an electric hand whisk if you like. Keep going until it’s properly light and aerated.
6. Beat eggs with a fork. Add to mix a dribble at a time, beating as you go during and between additions. If it looks like splitting/curdling, don’t panic. Add and beat in 2 teaspoons of the flour to bring it back together. Add vanilla extract.
7. Add the flour. Fold into creamy mix with a large metal spoon, cutting and scooping down until just mixed in. Keep it light, minimal and don’t overwork it.
8. Divide equally between cake cases using two spoons. Don’t press it down.

Cook

1. Bake for 15-20 minutes until golden, springy to touch. Close oven door very slowly if not quite done so they don’t collapse. Remove from the oven, tins and leave to cool on a rack.

Ice & Plate

1. For icing: slice passion fruit across. Scoop contents into a sieve over a bowl. Press the juice/pulp through using a spoon. Discard seeds/shell. Set aside. Sift icing sugar.
2. Tip butter into a large bowl. Break it up with a wooden spoon. Add 2 tablespoons icing sugar. Beat to incorporate. Repeat. When half the sugar’s in, add vanilla extract and 1-2 tablespoons passion fruit juice. Continue to beat, adding sugar gradually. Taste, add more passion fruit juice and a good squeeze of lime for a slightly fizzy icing. Add a bit of milk if it’s hard to work. You want a soft but spreadable icing. Beat in a few drops of pink icing gel/colour if you wish. Spoon into an icing bag fitted with a star nozzle (mine was 1 cm wide). Pipe wide swirls to cover each cake or pile and shape it. Top with a heart sweetie or two.
3. If using bacon, grill the rashers 2 minutes per side or until crisp. Sit on kitchen paper to drain. Break into ‘wafer’ lengths. Stick them into your icing just before serving.